This recipe comes from my sister Kristen- her and her friends in Missouri put together a cookbook of their favorite recipes and I found this little treasure in there. Since we start our 8 Week Challenge tomorrow, I whipped up a batch of these and plan on keeping them in the freezer. By now you have probably figured out that I am a junk food junkie, so I am hoping that these muffins will help fill my sugar void while I compete with my sisters and YOU (join our 8 Week Challenge Facebook group!) to get healthy and earn the most points. 🙂
Biggest Loser’s Cranberry Oatmeal Muffins
2 cups rolled oats
2 1/2 cups milk (I used skim)
1 cup unsweetened applesauce
1 cup dried cranberries (I used craisins)
2 eggs, beaten
2 cups Splenda (you could substitute sugar)
4 teaspoons vanilla
2/3 cup canola oil
2 1/2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/3 cups walnuts, chopped
1 teaspoon salt
Preheat oven to 375 degrees. Add bowl one to bowl two and mix well. Add to bowl three and mix just enough to moisten (you don’t want to overmix these!). Fill muffin tins 2/3 full and bake for about 20 minutes. To check and make sure they are done, insert a toothpick in a muffin and make sure that it comes out clean.
Makes 2 dozen muffins.
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