Cranberry-Currant Muffins

Name: Cranberry-Currant Muffins
Ingredients: 1 1/4 c. whole wheat pastry or unbleached white flour; 1 tsp. ground white cardamon; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 c. dried currants; 1/2 c. shredded bran cereal; 1/2 c. fresh cranberries; 3/4 c. low-fat buttermilk; 3 Tbsp. canola oil; 1 large egg; 1/3 c. real maple syrup

14 ingredients

8 steps

Ingredients

1 1/4 c. whole wheat pastry or unbleached white flour
1 tsp. ground white cardamon
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. dried currants
1/2 c. shredded bran cereal
1/2 c. fresh cranberries
3/4 c. low-fat buttermilk
3 Tbsp. canola oil
1 large egg
1/3 c. real maple syrup

Directions

1

Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside.
2

Sift together cardamon, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl.
3

Stir in currants, cereal and cranberries.
4

In a separate bowl, whisk together buttermilk, oil, egg and maple syrup.
5

Gently combine contents of two bowls, stirring just until combined.
6

Fill muffin cups 2/3 full.
7

Bake at 400° for 12 to 15 minutes.
8

Makes 12 muffins.