Cranberry Walnut Muffins - VIDEO
What is it about baking that seems to freak people out?? I mean, all you have to do is pop some ingredients in a bowl, mix em up, and stick them in the oven!
But don't take my word for it, try whippin' up these Cranberry Walnut Muffins and see for yourself just how simple baking can be. My husband and I love them for breakfast or as a light snack, and they really hit the spot fresh out of the oven on these chilly January days.
So go ahead and explore the baker inside of you!
Cranberry Walnut Muffins - VIDEO
Ingredients
1 cup of white flour1 cup of whole wheat flour
2/3 of a cup raw sugar
2 tsp. baking powder
½ tsp salt
2/3 of a cup low fat milk
¼ cup canola oil
2 tsp. orange rind
1 tsp. vanilla extract
1 egg
2 cups of fresh cranberries (1/2 chopped and ½ left whole)
1/2 cup chopped walnuts
Directions
Preheat oven to 400.
Combine white flour through salt in a large bowl, mix well. In a separate bowl combine milk through eggs and combine well.
Form a well in the center of the dry ingredients and stir in the wet ingredients. Once combined add cranberries and walnuts.
Fill muffin tray ¾ way to the top and bake for 20 minutes… enjoy!!
Makes 12 muffins.
Nutritional Analysis
Calories: 213; Total Fat: 8.2g; Saturated Fat: 0.9g; Cholesterol: 21mg; Sodium: 92mg; Carbohydrate: 30.2g; Dietary Fiber: 2.6g; Sugars: 12g; Protein: 4.3gOther recipes you may enjoy:
Brown Rice Crispy Treats
Quinoa Raisin Muffins
Irish Soda Bread (video)
Protein Pancakes
Quinoa w/ Oranges and Yogurt
- Filed under Baked Goodies, QuickBites
- Tagged with Cranberries, Muffins, Walnuts
- Print this recipe
- 11 comments
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Comments
Bev Rockey :
You may want to use a ice cream scoop to measure out the muffin dough. It is easy . You get the same size mufins. Especially the scoop that has a release to it .
posted on October 1, 2007 2:18 PM
Dani :
Bev - Man...I'm tellin' ya, I learn something new everyday!! Thanks for the tip.
posted on October 2, 2007 1:43 PM
veronica :
it's veeeryyy goooood...
i made them 2 times..perfect!
posted on January 24, 2008 5:37 PM
Alison :
Great muffins! I used yogurt instead of milk and one cup cranberries and one cup blueberries rather than two cups cranberries. Thanks for the baking inspiration, Dani.
posted on April 17, 2008 7:15 PM
Dani :
Alison - yum...the blueberries sound great! Happy you liked them:)
posted on April 17, 2008 7:27 PM
valeria :
Hi Dani! I've tried to bake your muffins but they did'nt pop up. I think the problem was the baking soda. What's the difference between yeast ( that I use and I find here in Italy) and baking soda or baking powder? Oh and I have some cream of tartar that I got when I was in the States. What shall I use ? thanks a lot.
anyway they were good even if a little bit more like cookies than muffins ! :D
posted on August 19, 2008 6:49 AM
Dani :
Valeria - I'm not exactly sure of what "yeast" you are using or what it is suppose to do. Both baking soda and baking powder are rising agents and help the muffins to rise. I can't imagine that it's not sold in Italy, how do they get all of there baked goods to rise? hmmm.
posted on August 19, 2008 1:42 PM
valeria :
I used the word Yeast 'cause I thought was the right word for the rising agent. Of course we have that in Italy, I just don't know the difference between soda and powder. Usually we just use one thing ( yeast?....How do you call that thing that's even in the beer ?) . Maybe I'll just use a little bit more of this thing than last time. Sorry for the mess and thanks a lot!:)
posted on August 22, 2008 12:10 AM
Dani :
Valeria - No need to apologize... you gotta ask if you wanna learn;). Check out this link. It gives a good description of the difference between baking powder and baking soda.
posted on August 22, 2008 5:55 AM
Rosanna :
Valeria,
I'm Italian and I've been there before you... "converting" terms between US recipes and Italian ones.
Baking soda: bicarbonato di soda
Baking powder: it's stuff like "lievito Bertolini" or "lievito Paneangeli", it's basically calcium aluminum phosphate
Cream of tartar: cremor tartaro, it's bitartrate of potassium, which you can find in most herbal shops (erboristeria).
Americans don't use live yeast almost at all (not even for baking bread - gosh), and that's why our worst pizza tastes better than their best one :)
On the other hand their muffins taste better than ours, because live yeast doesn't make good cakes and cookies.
posted on October 15, 2008 12:25 AM
Dani :
Rosanna - Thanks for sharing all of the great information!! We all appreciate it:)
posted on October 15, 2008 6:36 AM