A hearty breakfast is one of life’s simple pleasure.
Adding cranberries to muffin batter is a good way to enjoy the benefits of these berries : excellent for the respiratory system and kills bacteria and viruses in the kidneys.
½ cup whole wheat flour
1 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup sliced almonds
1 cup cranberries
1/3 cup butter, melted
1 cup milk
Heat the oven to 400 degrees F.
Combine all the dry ingredients flours, sugar, baking powder, baking soda, salt, nutmeg, in a large bowl. Add almond and cranberries. Mix well.
Combine together butter, milk and egg and beat. Stir the liquid into the flour misture just until moistened.
Prepare a 12 muffin cups pan and divide the batter among the cups.
Bake the muffins 20 minutes. Let the muffins stand 5 minutes before removing them from the cups.