Muffins. They make a great breakfast with Greek yogurt or peanut butter, fill the hunger of an afternoon slump, and can even make it as dessert.
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.
Make up a batch of these and store them in the freezer for rushed mornings or easy lunch additions!
What is your favorite way to eat muffins?
Whole cranberries give a burst of tartness perfectly balanced in these 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℉
Mix together all dry ingredients.
Make a well and add in combined wet ingredients.
Mix batter, being careful not to over-mix.
Fold cranberries into batter.
Pour evenly into muffin tins. Yield should be 12-15 medium sized muffins.
Bake for 18-20 minutes.