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Cranberry Spice Muffins Recipe

Cranberry Spice Muffins
Source: ocean spray

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole-wheat flour
  • 2/3 cup (150 mL) Equal Spoonful®
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) Naturegg™ Break Free Liquid Eggs, well shaken
  • 3 tbsp (45 mL) melted butter
  • 3/4 cup (175 mL) Ocean Spray® 100% Juice Blend-White Cranberry
  • 1/2 cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
  • 1 tbsp (15 mL) toasted coconut or sliced almonds (optional)

 

PREP TIME
15m
COOK TIME
18m
TOTAL TIME
33m
YIELD
12 snack-sized muffins

Instructions

  • Preheat oven to 375 F (190 C). Stir all-purpose flour with whole-wheat flour, Equal, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • Whisk eggs with butter and white cranberry juice in a separate bowl. Make a well in dry ingredients. Stir in the egg mixture, just until combined. Stir in Craisins®.
  • Spoon batter into buttered muffin cups, about 2/3 full. Sprinkle with toasted coconut or almonds (if using). Bake for about 18 minutes or until tops spring back when lightly touched. Makes 9 breakfast-sized muffins or 12 snack-sized muffins.
  • Tip: If juice is cold, heat to room temperature before adding to butter mixture.* As seen in the April 2004 issue of Homemakers/ Madame

Desserts

A recipe from ocean spray

https://www.flyers-on-line.com/data/recipes/1683/cranberry-spice-muffins.jpg

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eat yourself skinny
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