Apple Cranberry Muffins (WW)

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12
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #22921

February 20, 2016

Categories: Breads, Breakfast, Dairy, Fruit, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Brunch, Ladies Luncheon, Food Processor, Oven Bake, Low Fat, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch, Spices, Muffins, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

"7 smart points/serving (1 muffin = 1 serving) Recipe source: Weight Watchers Year round Fresh Cookbook"

Original recipe yields 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (82.3 g)
Calories 201.9
Total Fat - 7.4 g
Saturated Fat - 1.7 g
Cholesterol - 21.6 mg
Sodium - 183.5 mg
Total Carbohydrate - 30 g
Dietary Fiber - 2 g
Sugars - 12.6 g
Protein - 4.9 g
Calcium - 91.6 mg
Iron - 0.8 mg
Vitamin C - 1.3 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Line muffin cups with paper lines and then spray the liners with non-stick cooking spray

Step 3

To make the streusel, combine the flour and brown sugar in a cup or bowl and add butter with your fingers to blend the butter into the flour to make coarse crumbs. Stir in walnuts. Set aside.

Step 4

To make muffins place cranberries in a food processor and pulse until chopped - pulsing 3-4 times. Set aside.

Step 5

Whisk together the dry ingredients (flour - salt) in a large bowl. In a separate bowl whisk together the wet ingredients (yogurt - vanilla).

Step 6

Add wet mixture to the dry mixture, stirring until moistened.

Step 7

Divide mixture among the muffin cups. Sprinkle with the streusel.

Step 8

Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes before removing muffins to rack to finish cooling.