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