Monday, November 28, 2011

Cranberry Walnut Muffins

Leftovers. Again? Yes. I have a very large bowl of homemade cranberry sauce that got left in the fridge on Thanksgiving day, and I refuse to let them go to waste. Therefore, my family is forced to eat cranberry baked goods for the next week or two. Today's treat? 

Cranberry Walnut Muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup cranberries sauce
  • 1/2 cup chopped walnuts
  • 1 egg
  • 2 tablespoons plain or greek yogurt (instead of oil)
  • 3/4 cup lemon juice
  • 1 tablespoon lemon zest
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin.
  2. Combine the flours, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, yogurt, lemon juice, and lemon zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
  3. Bake for 20 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

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