Recipe of the month: Whole-wheat cranberry muffins

December 11, 2024

These fresh, whole-wheat cranberry muffins are loaded with tangy and sweet pops of cranberry,  and are a delicious way to celebrate the holiday season.

 

Ingredients:

  • Cooking spray (optional)
  • 3/4 cup uncooked, quick-cooking oatmeal
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup dried, unsweetened cranberries
  • 1/4 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup 100% pineapple juice
  • Egg substitute equivalent to 1 egg, or 1 large egg
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted sunflower seeds

 

Directions:

  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
  3. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.

 

If you make this delicious dish, send us a photo and tell us about it for a chance to be featured in our next newsletter!