Cranberry Muffins

Name: Cranberry Muffins
Prep time: 30

4.2

4.2 out of 5 stars (based on 13 reviews)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

The tartness of cranberries and their subtle sweetness makes for the best muffins. This recipe is very easy, but the trick with muffins is not to over-mix the batter. There should still be streaks of...

2 cups whole-wheat pastry flour (see Chef Tips)
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup fine brown sugar, plus 1 tablespoon for sprinkling
Grated peel of 1 lemon
1 small ripe banana, mashed
2 large eggs, lightly beaten
1 cup buttermilk
¼ teaspoon vanilla essence
6 tablespoons unsalted butter, melted
1½ cup cranberries (fresh or frozen)

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Nutrition Facts

Calories

174 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

26 g

Sugar

9 g

Fiber

3 g

Protein

4 g

Sodium

198 mg

Directions

Pre-heat the oven to 400 degrees.
In a large bowl sift the whole-wheat pastry flour, baking powder, baking soda, and salt. Stir in the brown sugar and lemon zest.
In medium bowl, beat together the mashed banana, eggs, buttermilk, vanilla, and melted butter.
Add the banana mixture to the dry ingredients, folding them together with 10-12 quick strokes of a spatula. The batter will be lumpy and streaked with dry flour, but it is essential not to over-mix the batter for a tender muffin.
Carefully fold in ¾ of the cranberries with another 4-5 strokes. By this time, the batter should be mixed in but still a little uneven. If it is too smooth, you’ve over-mixed it.
Fill the muffin cups ½ - ⅔ full, depending on preferred size, scatter the remaining cranberries on top, and sprinkle with the remaining tablespoon of brown sugar.
Bake for 25 minutes or until a toothpick comes out clean.

Chef Tips

To make substitute buttermilk, add 1 tablespoon of lemon juice or 1 teaspoon of cream of tartar to 1 cup of regular milk.

If whole-wheat pastry flour is not available, then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier muffin.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Cranberry Muffins