Wednesday, 29 March 2017

Cranberry Muffins

Muffins. I like them as a breakfast with Greek yogurt or peanut butter, an afternoon snack, or even dessert.

But even though they come off as seeming really healthy, muffins are often loaded with fat and sugar, and just aren't as wholesome as you might expect.
Because I love muffins so much, I wanted to create some that I could feel good about eating and serving my family. With this recipe I've swapped in whole wheat flour and cut down on both sugar and fat, while still keeping these-ems moist and fluffy.

The whole cranberries add an awesome tartness and (literal) pop of flavour when they explode in your mouth; do NOT omit them!

Cranberries are high in vitamin C and fibre, plus many antioxidants that may prevent recurring urinary tract infections (UTIs), stomach ulcers and improves dental health by preventing bacteria from adhering to the urinary tract, stomach lining or teeth respectively. Cranberries reduce the risk of cardiovascular disease (CVD) with anti-inflammatory mechanisms, inhibiting platelet buildup, preventing LDL oxidation and reducing blood pressure.

...But okay, fine. If you don't have cranberries you can also use blueberries or other favorite fruits.

What is your favorite way to eat muffins?

Wholesome Cranberry Muffins


1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 cup sugar
1 cup sugar-free soy milk
3 Tbsp. lemon juice
1 Tbsp. oil
2 eggs
2 cups whole unsweetened cranberries

Preheat oven to 350℉. Combine all dry ingredients. Make a well and add in combined wet ingredients. Mix batter, being careful not to overmix. Fold in cranberries. Pour evenly into muffin tins. Yield should be 12-15 medium sized muffins. Bake for 18-20 minutes.

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