I needed homebaked breakfast food so here we go. . .

Ingredients:

1 c all purpose flour

3/4 c whole wheat flour

1/2 c sugar

2 tsp baking powder

3/4 tsp ground cinammon

1/4 tsp salt

1 egg

3/4 c fat free milk

3 tbsp canola oil

1/3 dried cranberries, coarsely snipped

1/3 c chopped pecans, toasted

1. Preheat oven to 400 and prep muffin pan.  In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.  Make a well in the center of the flour mixture and set aside.

2. In a medium bowl whick together egg, milk and oil.  Add this mixgture to flour mixture and stir just until moistened (batter should be lumpy).  Gently stir in dried cranberries and pecans.

3. Spoon batter into muffin cups about half full.  Bake for 12-15 minutes and cool on wire rack for 5. Makes 12 muffins.

Nutritional Information:

Calories: 176

Total Fat: 6 g

Cholesterol: 18 mg

Protein: 4 g

Carbohydrate: 27 g

Fiber: 1 g

Sodium: 134