Starting the Day Off Right

No these are not the delicious Nutella-Filled Pumpkin muffins.  They will be up later this week.  It is Monday and I like to start the week of a bit more nutritious.  

I like cranberries in small doses.  Adding dried cranberries to trail mix or cookies is always a good thing. Those sweet, little, color blasts make many treats that much better.  Plus, it adds a bit of healthiness to the mix.  Fresh cranberries are another story.  They are tart and I have never been a fan of tart.   These muffins are just that...tart.  However, the walnuts bring a balance to the cranberries tartness as does the cinnamon.  And while I am not a fan of tartness Mr. J certainly is.  As I am going out of town this week I thought having these little babies around for breakfast would ensure some good eating.

Cranberry Walnut Muffins

Adapted from Guilty Kitchen

Ingredients:
1 1/2 cups whole wheat flour
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
2/3 cup brown sugar, packed
1/3 cup applesauce
2 Tbsp vegetable oil
1 tsp vanilla
1 egg
1 cup plain yogurt
3/4 cup fresh cranberries
3/4 cup chopped walnuts

Directions:
1. Preheat oven to 400°F. Line muffin tins with paper and spray lightly with baking spray.
2. Combine flours, baking soda, baking powder, salt, cinnamon and sugar in a small bowl.
3. In a separate bowl, combine applesauce, oil, vanilla, egg, and yogurt.
4. Pour dry into wet, stir a few turns and then fold in the cranberries and walnuts. Mix until just blended.
5. Scoop 1/4 cup of mix into muffin tins.
6. Bake for 15-20 minutes. Remove and cool on wire rack.