Cranberry Almond Muffins

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.

Serves 12


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 egg

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.

Serve warm.

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