Mini Cranberry Muffins Recipe
These tiny, tart muffins are for cranberry lovers. You can substitute raspberries or blueberries if you wish. If you don’t have mini muffin tins, you can make these in regular muffin tins, but then you can only eat half a muffin.
Serves 12, 2 muffins per serving
YOU WILL NEED:
3/4 cup all purpose flour
1 tablespoon wheat bran
1 tablespoon wheat germ
2 tablespoons cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon kosher salt
1 cup fresh cranberries
4 tablespoons (1⁄2 stick) unsalted butter
1 large egg
1⁄2 cup plain low-fat yogurt
1⁄4 teaspoon vanilla extract
1⁄2 teaspoon freshly grated orange zest
1. Preheat the oven to 375°F. Place mini liners in 2 mini muffin/cupcake tins (or use nonstick tins).
2. Place the flour, wheat bran, wheat germ, cornmeal, sugar, baking powder, baking soda and salt in a medium-size bowl. Add the cranberries and stir to combine. Place the remaining ingredients in a small bowl and mix well. Add to the flour mixture and stir until just combined; do not overmix.
3. Using a large spoon, place spoonfuls of the mix into the prepared tins. Transfer to the oven and bake until golden, about 15 minutes. Turn out of the pans and serve immediately or cool to room temperature.
4. Store, covered, up to overnight or freeze for up to 1 month.
(Courtesy of Readers Digest)