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(7 votes, average: 4.57 out of 5)
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This Cranberry Muffins recipe is very easy and makes the best muffins. I love the tartness of the cranberries with their subtle sweetness. The trick with muffins is not to over-mix the batter. There should still be streaks of flour in it as you spoon it into the tins. I like to use whole wheat pastry flour, as it reacts very much like all purpose flour, but add nutrients. If you want a lighter muffin, you can substitute half the of the whole wheat pastry flour with all purpose flour.
Preparation
- Pre-heat the oven to 400 degrees.
- In a large bowl sift the whole wheat pastry flour, baking powder, baking soda, and salt. Stir in the brown sugar and lemon zest.
- In medium bowl beat together the mashed banana, eggs, buttermilk, vanilla, and melted butter.
- Add the banana mixture to the dry ingredients, folding them together with 10-12 quick strokes of a spatula. The batter will be lumpy and streaked with dry flour, but it is essential not to over-mix the batter for a tender muffin.
- Carefully fold in ¾ of the cranberries with another 4-5 strokes. By this time the batter should be mixed in but still a little uneven. If it is too smooth, you’ve over-mixed it.
- Fill the muffin cups ½ - ⅔ full, depending on preferred size, scatter the remaining cranberries on top and sprinkle with the remaining tablespoon of brown sugar.
- Bake for 25 minutes or until a toothpick comes out clean.
Ingredients:
- 2 cups whole wheat pastry flour (see Ann’s Tip)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup fine brown sugar (such as Florida Crystals), plus 1 tablespoon for sprinkling
- Grated peel of 1 lemon
- 1 small ripe banana, mashed
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- ¼ teaspoon vanilla essence
- 6 tablespoons unsalted butter, melted
- 1½ cup cranberries (fresh or frozen)
Nutritional Information
Calories
151 cals
Fat
7 g
Saturated Fat
4 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
2 g
Carbohydrates
20 g
Sugar
3 g
Fiber
3 g
Protein
4 g
Sodium
184 mg
*per serving
Ann's Tips and Tricks
You can make substitute buttermilk by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier muffin.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!
