Best Cranberry Muffins (Healthier Version)
Use mostly whole wheat flour and grape seed oil to make these muffins much healthier without losing a bit of deliciousness.
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
|
|
| ⅓ | 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.
Nutrition Facts
Serving Size 114g (4.0 oz)
