Ingredients

• 1 egg
• 0.75 cups fat free half-and-half
• 3 tablespoons canola or olive oil
• 0.33 cups Splenda or sugar
• 1 medium apple , peeled and chopped
• 0.75 cups dried cranberries or raisins
• 0.5 cups walnut pieces
• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• 0.25 teaspoons salt
• 1 tablespoon baking powder
• 0.5 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon

Instructions

1. 1 Preheat oven to 450 degrees.
2. 2 In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.
3. 3 Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Nutrition per serving