March 11, 2009

Cranberry Lovers Muffins

Who doesn't like cranberry muffins for a nice morning treat! Pair up these muffins with a cold glass of milk, add a little butter to the muffins when they come out of the oven- and you can't go wrong!

Don't like cranberries substitute for blueberries.

Cranberry Lovers Muffins
¾ cup whole wheat flour
¼ cup ground flaxseed or oat bran
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ cups old-fashioned oats
2 large eggs
1 cup white grape juice concentrate
½ cup all-fruit cherry or raspberry preserves
1/3 cup canola oil
2 tsp vanilla extract
½ cup fresh or frozen cranberries
½ cup dried cranberries (preferably unsweetened)

Preheat oven to 375F. Line a standard-sized 12-cup muffin tin with paper liners.
In large bowl, combine flour, flaxseed, baking powder, soda, and salt. Stir in oats. In another bowl, combine eggs, juice concentrate, preserves, oil, and vanilla until smooth. Slowly stir into flour mixture; be careful not to overmix. Gently fold in all the cranberries.
Spoon batter into prepared muffin tin. Bake 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to wire rack; let cool completely. Store muffins at room temperature in tightly sealed container for 3 days or frozen for 3 months. Makes 12 muffins

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