White Chocolate Cranberry Whole Wheat Muffins

I took a simple oatmeal muffin recipe and added some white chocolate, almonds, and cranberries to it.  These are quite healthy as far as muffins go because there’s some fruit, whole wheat flour, oats, and not too much fat.

Please excuse the picture quality because I ended up having to use my cellphone camera to take these photos.

I mixed all the ingredients together with a wooden spoon, there was no need for an electric mixer.  One great way to get equally sized muffins is to use an ice-cream scoop to scoop the batter out into the greased muffin tins.

Ingredients:
2 eggs
1 C cup 2% milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
3/4 cup white chocolate chunks or chips
1/4 cup slivered almonds

Method:

1. In a bowl, beat the eggs, milk, oil, and vanilla.  Set aside.
2. In a separate bowl, stir together the oats, flour, sugar, salt, and baking powder.
3. Stir the wet ingredients into the dry ingredients until everything is moistened.  Do not over-mix.
4. Grease muffin pan and fill each cup till its 2/3 full.
5. Bake at 350° for 15-17 minutes or until a toothpick or fork inserted near the center comes out clean.

Cool on a wire rack. Serve warm (makes about 12).