Best Cranberry Muffins (Healthier Version)

Directions

Preheat the oven to 375℉ (190℃).

Well butter 10-muffin cups and set aside.

In a medium bowl, whisk together oil, melted butter, egg whites or egg, and milk until well mixed.

In another large bowl, add whole wheat flour, all-purpose flour, baking powder, salt and sugar. Mix until well combined.

Pour the wet ingredients into the flour mixture, and stir with a wooden spatula until just moistened.

Stir in the cranberries until just evenly distributed.

Spoon the batter evenly into 10 well buttered muffin cups.

Bake for about 25 minutes or until a wooden skewer inserted into the centre comes out clean.

Remove from the oven, and let muffins cool in the tin on a wire rack for about 20 minutes or so.

Remove the muffins from the tin onto the wire rack.

Serve warm or at room temperature.

Note: The leftover muffins need to be cooled completely before putting into a air-tight container or bag.