Cranberry surprise muffins

Prep time: 15 min | Cook time: 18 min | Makes: 9 muffins

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Nutritional Information

Cranberry surprise muffins

Prep time: 15 min | Cook time: 18 min | Makes: 9 muffins
Cranberry surprise muffins

These filling muffins have a hint of honey and nutmeg that add to the tangy cranberry flavour. With a yogurt and cranberry surprise in the middle, each bite is a different experience.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012. 

  • 3/4 cup (175 mL) plain 0% Greek yogurt
  • 1/4 cup (50 mL) dried cranberries
  • 1 1/2 cups (375 mL) whole wheat flour
  • 1 cup (250 mL) natural wheat bran
  • 1 tbsp (15 mL) baking powder
  • 3/4 tsp (3 mL) freshly grated nutmeg
  • 1/2 tsp (2 mL) baking soda
  • 1/3 cup (75 mL) liquid honey
  • 3 tbsp (45 mL) canola oil
  • 1/4 cup (50 mL) skim milk
  • 2 eggs
  • 2 tsp (10 mL) vanilla
  • 3/4 cup (175 mL) fresh or frozen cranberries

Directions

  1. In small bowl, stir together 1/4 cup (60 mL) of the yogurt and dried cranberries; set aside.
  2. In large bowl, whisk together flour, bran, baking powder, nutmeg and soda; set aside.
  3. In another bowl, whisk together remaining yogurt, honey, oil, milk, eggs and vanilla. Pour over flour mixture and stir until moistened. Stir in cranberries.
  4. Divide half of the batter among 9 greased or lined muffin cups. Drop a spoonful of yogurt mixture into centre of each and top with remaining batter.
  5. Bake in 400 F (200 C) oven for about 18 minutes or until golden and firm when lightly touched.

Posted: May 2012

per serving

  • Calories: 208
  • Protein: 7 g
  • Total Fat: 6 g
    • Saturated Fat: 1 g
    • Cholesterol: 41 g
  • Carbohydrate: 34 g
    • Fibre: 6 g
    • Sugars: 15 g
  • Sodium: 198 mg
  • Potassium: 270 mg

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