Cranberry Spice Muffins

Cranberry Spice Muffins
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12 Snack-sized muffins


1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole-wheat flour
2/3 cup (150 mL) Equal Spoonful®
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Naturegg™ Break Free Liquid Eggs, well shaken
3 tbsp (45 mL) melted butter
3/4 cup (175 mL) Ocean Spray® 100% Juice Blend-White Cranberry
1/2 cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
1 tbsp (15 mL) toasted coconut or sliced almonds (optional)


1. Preheat oven to 375 F (190 C). Stir all-purpose flour with whole-wheat flour, Equal, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs with butter and white cranberry juice in a separate bowl. Make a well in dry ingredients. Stir in the egg mixture, just until combined. Stir in Craisins®.

2. Spoon batter into buttered muffin cups, about 2/3 full. Sprinkle with toasted coconut or almonds (if using). Bake for about 18 minutes or until tops spring back when lightly touched. Makes 9 breakfast-sized muffins or 12 snack-sized muffins.

Tip: If juice is cold, heat to room temperature before adding to butter mixture.

* As seen in the April 2004 issue of Homemakers/ Madame


Cranberry Spice Muffins

Cranberry Spice Muffins

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