Cooking with Chef Bryan - Whole-Wheat Cranberry Muffins

Whole-Wheat-Cranberry-Muffins.jpg
Whole-Wheat-Cranberry-Muffins.jpg

Here’s a healthy and delicious morning muffin idea. If you don’t have time to make breakfast, muffins are a great choice for a quick and easy breakfast. Today's guest Chef is Dr. Lee Chung.

INGREDIENTS

3/4 cup quick cooking oatmeal, uncooked

1/2 cup whole wheat flour

1/2 cup firmly packed light brown sugar

1/2 cup sweetened, dried cranberries

1/4 cup toasted wheat germ

2 tsp baking powder

1/4 tsp baking soda

3/4 cups pineapple juice

1 egg

1 tbsp vegetable oil

2 tbsp unsalted sun-flower seeds

Cooking spray

INSTRUCTIONS

1) Preheat your oven to 350 degree’s. Lightly spray a 12-top muffin tin with cooking spray (if needed) or you can line your muffin tin with liners too.

2) In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, baking soda. Create a well in the center of the dry ingredients and pour the pineapple juice, egg and oil into the well. Stir everything together until just mixed. Spoon the batter evenly into the muffin cups and sprinkle with the sesame seeds.

3) Bake for approximately 11-12 minutes or until a wooden toothpick inserted in the center of a muffin until it comes out clean.

4) Remove from the oven and let the muffins cool, remove from the muffin tins, serve and enjoy!

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