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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.













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


30 ml vegetable oil
grape seed, or light olive oil, r canola oil
30 ml butter
2 large egg whites
or 1 large egg
118 ml milk, low-fat
296 ml whole-wheat flour
59 ml all-purpose flour
10 ml baking powder
2.5 ml salt
79 ml brown sugar
30 ml brown sugar
2.5 ml cinnamon
237 ml cranberries
fresh or frozen unthawed


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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