Cranberry Spice Muffins

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