Cranberry Honey Wheat Muffins
Packed with wholesomeness and great flavor, these fresh cranberry muffins are great for breakfast, brunch and snacking.
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/4 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon salt
1/2 cup honey
2 tablespoons oil
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/4 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate bowl. Add liquid ingredients to dry ingredients, stirring until moist. Stir in cranberries.
- Fill muffin cups 2/3 of the way full with batter.
- Bake for 25 minutes or until golden brown. Cool 5 minutes in pan; remove to a wire rack to cool completely.
Makes 12 muffins.
Tip: Kick up the flavor of these muffins by adding 1 to 2 teaspoons grated orange zest and 1/2 cup chopped walnuts or pecans to the batter.
Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.