Manic Monday and a little muffin too

Manic Monday is hosted by the talented fleur-de-lisa

How many hours of TV do you watch per week? It is usually on in the evening. I DVR pretty much everything I can watch. But I have to have my dose of trash reality TV.

Do you feel that's too much, not enough or just right? Just right

Which of the 5 senses do you feel is your strongest sense? hands down, smell....

What's the wackiest belief you held as a child? that my imaginary friend, "my teacher" said ruled...even if it was different than what my mom told me


Cranberry-Pecan muffins





1 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. quick cooking rolled oats
2 t. baking powder
1/2 t. ground cinnamon or apple pie spice
1/4 t. salt
1 egg, lightly beaten
3/4 c. fat free milk
1/2 c. sugar
3T. canola oil
1/2 c dried cranberries (I used craisins), coarsely chopped
1/4 c. walnuts, toasted and chopped (I used pecans)

1. Preheat oven to 375 degrees. Coat 12 2 1/2 inch muffin cups with non stick spray or line with paper baking cups, set aside.

2.In a large bowl, combine all-purpose flour and whole wheat flour, oats, baking powder, cinnamon, and salt. In a medium bowl combine egg, milk, sugar, and oil. Add egg mixture all at once to the flour mixture, stir just until combined. Fold in cranberries and toasted nuts. Spoon into prepared muffin cups.

3. Bake for 15-18 minutes or until tops are lightly browned and a toothpick inserted in center comes out clean. Cool muffins in pan fir 5 minutes. Remove from pan, serve warm.





4. Share with friends and neighbors.

**Notes: we made these in the acorn pan. It only took 13 minutes to bake. We did not "glue" them together with any kind of cream. It made 25 of the little acorn muffins.

These are really good muffins, not too sweet. Cranberries just scream November and thanksgiving to me. This recipe is from the Oct Better Homes and Garden issue.