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Best Cranberry Muffins (Healthier Version)

 
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Use mostly whole wheat flour and grape seed oil to make these muffins much healthier without losing a bit of deliciousness.

Yield

5

servings

Prep

10

min

Cook

25

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons vegetable oil
grape seed, or light olive oil, r canola oil
2 tablespoons butter
melted
2 large egg whites
or 1 large egg
½ cup milk, low-fat
1 ¼ cups whole-wheat flour
¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
cup brown sugar
*
Topping:
2 tablespoons brown sugar
½ teaspoon cinnamon
1 cup cranberries
fresh or frozen unthawed

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 33629% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 306mg 13%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 5%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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