Cranberry Almond Muffins

I never thought I would say this about a whole wheat muffin, but these are delicious! While I was home for the holidays my sister made these,  and I was completely and totally surprised by how amazing they were.  They are so good you don’t even need to put butter on them, and for me, that says a lot.  These super moist muffins are made with whole fresh cranberries, which when baked are a lot like blueberries but with a pleasant dose of tartness. There is just a touch of almond extract and they are topped with a sprinkle of cinnamon sugar and sliced almonds. This recipe originally comes from Prevention magazine, and has been slightly modified of course.

Ingredients:

1 cup all purpose flour

½ cup whole wheat flour

¾ cups sugar

1 ½ tsp baking powder

¼ tsp salt

1 large egg

½ cup milk

4 Tbs butter, melted

1 tsp almond extract

1 2/3 cups whole cranberries

Topping:

¼ tsp cinnamon

2 tsp sugar (raw sugar if you have it)

½ cup sliced almonds

Method:

Preheat oven to 375.

Mix together flours, sugar, baking powder and salt. In a separate bowl whisk together egg, milk, butter, and almond extract. Whisk together the wet and dry ingredients. Gently fold in whole cranberries.

Put batter into muffin pan lined with 12 baking cups. Top with 2 tsp sugar, cinnamon, and almonds.

Bake until a toothpick comes out clean- approximately 22 minutes.

MMMmmm healthy delicious goodness- thanks sister for finding this excellent recipe!!

A few notes:

When my sister baked these at home in our mom’s super oven, 22 minutes was too long. I baked them for 22 at high altitude and it was perfect. I would recommend setting your timer for 18 minutes and checking them then.

If you have never baked with almond extract before- measure carefully. While this stuff is delicious- it’s only delicious in moderation.

It may seem like you have overfilled the muffin cups but you haven’t. Because of the whole wheat these muffins don’t rise quite as much as others (but trust me, they are still light and fluffy).

Be sure to press the almonds onto the top of the dough, or they will fall off after baking.

-Sue

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1 Comment

Filed under Breakfast, Recipes

One response to “Cranberry Almond Muffins

  1. Must be really good. As for the almond extract, I made the mistake once of thinking that more would be better and I ended up with a cake good for the crows.:D

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