Monday, January 23, 2012

Cranberry Almond Muffins {Muffin Monday}



This year we're trying to be a bit more purposeful in how we cook and in what we eat, so our plan is to share from time to time what we're learning along the way. Not only do we want our food to taste good, we want it to nourish our bodies as well -- there is sooo much to learn!

I always knew the benefits of drinking cranberry juice to treat or prevent urinary tract infections, but I was unaware of the multitude of other health benefits they provided. Did you know that cranberries contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer, and even cavities? [Read more here!] Today's muffin provides at least one way to get more of this important and nutritious berry into your diet -- enjoy!

Cranberry Almond Muffins
makes 18-24 muffins
recipe inspiration here :)

3 c. whole wheat pastry flour
1/2 c. organic sugar (or rapadura)
2 t. baking powder (aluminum free, please)
1 t. sea salt
1 t. baking soda
2 c. sour cream or plain yogurt (we used sour cream)
1/3 c. milk
1/4 c. butter, melted
1.5 t. real almond extract
2 eggs, lightly beaten
1.5 c. fresh cranberries (we used dried and they worked great!)
2 T. sliced almonds

Preheat oven to 375F and line muffin pan with paper baking cups. Mix together dry ingredients (including cranberries) in a large bowl.





In a separate bowl, blend together the eggs, milk, butter, almond extract, and sour cream.



Add wet mixture to dry ingredients stirring only until just blended -- don't over mix your muffins. :)



Evenly distribute batter to make 24 small muffins or 18 larger ones; sprinkle sliced almonds on top of batter.



Bake for 20 - 25 minutes or until lightly browned (check with a toothpick to be sure they're done).



Cool slightly before removing to a wire rack. Enjoy these moist and delicious muffins warm for breakfast or as a nutritious snack on the go. Bon appetit!



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For more healthy muffin recipes, please visit our Muffin Monday page!

Proudly sharing this week's muffin here:  Mouthwatering Monday, Homestead Barn Hop, Far Above Rubies Titus 2sdays, Raising Homemakers, Women Living Well, Pennywise Platter, Prov. 31 Thursday, Full Plate Thursday, Simple Lives Thursday
 Growing Homeday2day joysPhotobucket



7 comments:

  1. They look yummy! I have some dried cranberries in the pantry and some "fresh" in the freezer. I'll see if I can sweet talk the children into trying these.

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    Replies
    1. Shara, just remember this recipe makes a LOT of muffins! Hope your family enjoys them! ~Lisa :)

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  2. Yum; these look fabulous! Thanks for sharing with H2W and please check back next week to see if you're featured:)

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  3. I just love your Cranberry and Almond combination. This looks like an awesome muffin. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. Lisa, those muffins look delightful. Wonderful!!

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  5. Just wanted to let you know we tried these with a few variations. You know I can't leave a recipe alone...lol...because I like to use what I have on hand and of course I didn't have any almonds.

    We completely omitted the almonds and I used orange juice in place of the milk. Added a little orange zest from the orange we juiced. I did use the dried cranberries. Added a tsp of orange flavoring.

    My husband loved them! So much so that he took a dozen with him...lol (He's out of town for 3 days and he intends to eat them for breakfasts and snacks.)

    ReplyDelete
    Replies
    1. Shara, Thanks for sharing! I'm thinking we'll give these a try using your substitutions. :) So glad your husband liked them! ~Lisa

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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