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Multigrain Cranberry Muffins (No Added Fat)

Posted Mar 21 2011 10:16am

Sometimes that afternoon glow from a nearly Spring sun requires you to bake. And I – for one- cannot disagree with nature or natural lighting, for that matter. Besides I had a great excuse to bake! I met up with a former colleague and friend for a little pizza and wine date. It was glorious, and I’m always happy to catch up with visitors to my windy  and still cold city. We gabbed about work, boys, muffins and muffin-tops. What a way to kick off the weekend. And since I understand work trip woes, I passed a bag of these healthy-less-than-100-calories-per-muffin muffins to my friend for snackage. You too can pass off a bag of muffins, or hoard them in your freezer for a quick snack. Whichever you prefer.

Feel free as always to substitute whatever flour you have in your cabinets. I happen to like a little corn flour in my muffins to give that grainy sweet texture. These would be superb with other dried fruits as well.

 

Multigrain Cranberry Muffins (makes 16 muffs)

Ingredients:

  • 1 cup corn flour (masa, or other flour)
  • 1/2 cup oat bran
  • 1/2 cup whole wheat flour
  • 1/4 cup agave nectar (use a bit more if you have a sweet tooth)
  • 1+1/2 cup unsweetened apples sauce
  • 1 cup unsweetened non-dairy milk (almond milk)
  • OPTIONAL: 2 cage-free egg whites OR 1 flax egg
  • 1/2 cup dried cranberries, soaked in warm water for 15 minutes
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. almond extract OR 1 tsp. vanilla
  • 2 tsp. cinnamon + extra for sprinkling

Directions:

Preheat oven to 375 degrees F. In a medium bowl whisk together all dry ingredients: flours, baking powder, salt, and cinnamon. In a smaller bowl stir together all wet ingredients: apple sauce, agave, milk, egg (if using), extract. Slowly add the wet ingredients to the dry. Stirring, add in a little touch of water if the dough becomes too thick. Drain the cranberries that have been soaking and fold into batter.

Using a 1/4 cup, drop batter into a muffin pan. Sprinkle the top with cinnamon. Bake for 12-15 minutes, then rotate pan and bake another 12-15 minutes or until a knife comes out clean. Remove from oven and allow to cool for a half hour.

 

 

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