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Friday, March 5, 2010

Healthy Cranberry Muffins

Candace the neighbor left a comment requesting a healthy cranberry muffin, with fresh cranberries. I made two different versions that both have fresh cranberries, whole wheat flour, and are low sodium.

For both versions, I started out by mixing a batch of my low sodium baking mix. It makes it really easy to put the recipes together.

Cranberry Orange Muffins
1 cup baking mix
1 egg
1/3 cup milk
1/3 cup orange juice
2 tablespoons oil
3/4 cup chopped fresh cranberries

Cranberry Honey Muffins
1 cup baking Mix
3 tablespoons honey
1 egg
1/2 cup milk
2 tablespoons oil
3/4 cup chopped fresh cranberries

1. Mix everything but the baking mix and cranberries in a bowl.
2. Add the baking mix and stir. It will be lumpy.
3. Mix in the cranberries.
4. Spray Baker's Joy into the muffin tin and fill. Or you could use papers, or just grease the pan.
5. Each recipe made 6 large muffins. It could be stretched to 8 or 10 with smaller ones.
6. Bake at 400 degrees F for 15 minutes.
7. Remove from oven and place on a rack to cool.

The 6 muffins on the left are the ones with orange juice. They were a little more moist due to the extra liquid. The 6 on the right have the honey. I personally liked the orange version more, but both were tasty.


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