whole wheat cranberry/raisin pecan muffins
(1 rating)
I use a lot of whole wheat flour when I bake, including in my cookie recipes, and cakes. Muffins is a favorite at my house and they too are made with whole wheat and other multi-grain flours, as they are healthy for all of us. I will add just about anything to a muffin recipe and this is just one of those I will bake. Hope you enjoy it, let me know what you think.
(1 rating)
prep time
15 Min
cook time
30 Min
Ingredients For whole wheat cranberry/raisin pecan muffins
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3 cwhole wheat flour, sifted
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1/4 ccorn oil
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1 tspsea/kosher salt
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1/3 cagave necter or sugar
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1/2 cfresh or dried cranberries
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1/4 craisins
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1/2 cchopped pecans
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1/2 cplain unsweetened vanilla yogurt
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1 cbuttermilk, or can use soy milk
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1 tspbaking powder
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1 tspbaking soda
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2eggs, beaten
How To Make whole wheat cranberry/raisin pecan muffins
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1Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
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2Add the oil, agave necter and mix with the eggs, Stir everything together. DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW.
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3Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
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4Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
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5Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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