Wednesday, February 17, 2010

Double Cranberry Muffins

Double the Fruit, Double the Deliciousness---and Good for You!

Between the tart fresh Cranberries, the sweet and chewy dried ones, and the cherry preserves, you won't be at a loss of fruit flavor when you bite into this moist muffin. Made chewy and extra nutritious with oats. No Cranberries left from your Thanksgiving stash? Don't sing the blues---Just substitute with Blueberries (you can also use dried or freeze-dried Blueberries instead of dried Cranberries)


3/4 cup Whole Wheat Flour

1/4 cup Ground Flaxseed or Oat Bran

2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. salt

1 1/2 cup Old-Fashioned Oats

2 Lg. Eggs

1 cup White Grape Juice Consentrate

1/2 cup All Fruit Cherry or Rasberry Preserves

1/3 cup Canola Oil

2 tsp. Vanilla Extract

1/2 cup Fresh or Frozen Cranberries

1/2 cup Dried Cranberries (preferrably nonsweetened)


1. Preheat oven to 375F. Line a regular 12-tin muffin pan with paper liners.

2. In a large bowl, combine the Flour, Flaxseed, Baking Powder, Soda and Salt. Stir in the Oats.

3. In another bowl, combine Eggs, Juice Consentrate, Preserves, Oil, and Vanilla and mix until smooth. Little by little add in Flour mixture until smooth. Be Carefull Not To Overmix!

4. Gently fold in all Cranberries.

5. Spoon batter into muffin tin. Bake 18 Minutes, or until a toothpick inserted in the middle comes out clean.

6. Move to wire rack. Cool completly, keep in an airtight container for 3-4 days or frozen for 3 months.

Makes 12 Muffins.

Nutritional Information:

  • 1 muffin = 210 calories

  • Vitamin C: 1/2 serving

  • Other Vegetables: 1/2 serving

  • Whole Grains: 1/2 serving

  • Some Fats