Cranberry-Currant Muffins
Bright and wholesome cranberry-currant muffins boasting warm spices and chewy dried fruits, perfect for breakfast or snack, appealing to those who enjoy hearty, flavorful baked goods.
Ingredients
- 1 1/4 cups whole wheat pastry or unbleached white flour ⓘ
- 1 teaspoon ground white cardamom ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup dried currants ⓘ
- 1/2 cup shredded bran cereal
- 1/2 cup fresh cranberries ⓘ
- 3/4 cup low-fat buttermilk ⓘ
- 3 tablespoons canola oil ⓘ
- 1 large egg ⓘ
- 1/3 cup real maple syrup ⓘ
Instructions
- Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside.
- Sift together ground white cardamom, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt in a large bowl.
- Stir in dried currants, shredded bran cereal, and fresh cranberries.
- In a separate bowl, whisk together low-fat buttermilk, canola oil, egg, and maple syrup.
- Gently combine the contents of the two bowls, stirring just until combined.
- Fill muffin cups two-thirds full with the batter.
- Bake at 400°F (200°C) for 12 to 15 minutes.
Nutrition & Diet Analysis (per serving)
789
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).