From the 2009 Milk Calendar
Cranberries, flax seeds, milk and yogourt make these moist and delicious muffins a powerhouse of nutrition.
Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 12 muffins
1/2 cup (125 ml) dried cranberries, chopped
1 cup (250 ml) milk
1/3 cup (75 ml) plain yogurt (not fat-free)
1 cup (250 ml) all-purpose flour
3/4 cup (175 ml) whole wheat flour
1/4 cup (50 ml) ground flax seeds
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) each, baking soda and salt
2/3 cup (150 ml) packed brown sugar
1/4 cup (50 ml) butter, melted
Extra dried cranberries, optional
Preheat oven to 375 °F (190 °C). Butter a 12-cup nonstick muffin pan or line with paper liners.
In a bowl, combine cranberries, milk and yogourt. In a large bowl, combine all-purpose and whole wheat flours, flax seeds, baking powder, cinnamon, baking soda and salt. Whisk sugar, egg, and butter into milk mixture; pour over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan. Press a few extra cranberries gently into tops if desired. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
To make mini muffins: butter nonstick miniature muffin pans or line with paper liners. Spoon batter into pans mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 min or until tops are firm to the touch. Let cool in pans for 5 min.
For the Adventurous: Add 2 tbsp (30 mL) finely chopped crystallized ginger with cranberries in step 2.