Cranberry Nut Muffins Recipe

Name: Cranberry Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups King Arthur White Whole Wheat Flour; 1 cup Coconut Palm Sugar; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Ground Cinnamon; 1 cup Dried Cranberries; 1/2 cups Diced Pecans Or Walnuts; 1-1/2 cup Plus 2 Tablespoons Tomato Juice; 1/3 cups Sunflower Oil; 1 teaspoon Vanilla Extract

Servings: persons

2-1/2 cups King Arthur White Whole Wheat Flour
1 cup Coconut Palm Sugar
1/2 teaspoons Salt
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Ground Cinnamon
1 cup Dried Cranberries
1/2 cups Diced Pecans Or Walnuts
1-1/2 cup Plus 2 Tablespoons Tomato Juice
1/3 cups Sunflower Oil
1 teaspoon Vanilla Extract

1
Preheat your oven to 400 F. Grease the wells and top of a 12-count standard size muffin tin or use paper liners but still grease the top surface of the pan.
2
Whisk all of the dry ingredients (flour through nuts) in a large bowl. Set aside.
3
Whisk together the juice, oil and vanilla in another bowl. Pour the wet ingredients into the dry ones and stir until everything is moistened but don't over mix.
4
Spoon the batter into the muffin tin. Bake for 18-20 minutes then remove the pan from the oven. Let them cool in the tin for a few minutes before removing them.
5
Adapted from a King Arthur recipe.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/2 cups King Arthur White Whole Wheat Flour, 1 cup Coconut Palm Sugar, 1/2 teaspoons Salt, 2 teaspoons Baking Powder, and more.

Yes, Cranberry Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Nut Muffins

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