Cranberry Apple Walnut Muffins

Prep Time: 15 minutes

Cooking Time: 25 minutes

Yield: 18 muffins

Related recipes: Apples, Bananas, Berries, Breads, Citrus, Corn, Dairy Foods, Delicious Living Magazine, Desserts, Eggs, Fall, Fruit, Grains, Holiday and Festive, Natural Sweetener, Nuts and Seeds, Potlucks, Soy-Free

Homemade muffins make a welcome gift or a wonderful addition to a holiday brunch. Buy whole walnuts for this recipe, crack them carefully and use the walnut halves to house tiny presents or make tree decorations.

Ingredients

1 1/2 cups (180g) whole wheat pastry flour

3/4 cup (90g) unbleached white flour

3/4 cup (115g) yellow cornmeal

1 Tbsp (15g) baking powder

1 tsp (4g) baking soda

1 tsp (6g) sea salt

1 tsp (2g) ground cinnamon

Pinch of ground cloves

1 tsp (2g) orange zest (grated peel)

12 dates, pitted and chopped

3/4 cup (180mL) hot water

1/2 cup (120mL) orange juice

1/2 cup (120g) plain yogurt

2 ripe bananas

3/4 cup (180mL) maple syrup or concentrated fruit sweetener

1/3 cup (80mL) canola oil

1 tsp (5mL) vanilla extract

2 eggs

1 cup (150g) fresh cranberries

2 cups (260g) grated apple

1/3 cup (40g) chopped walnuts

Directions

Preheat oven to 350°F (175°C). Lightly oil muffin tins or line with paper muffin liners.

Put flours, cornmeal, baking powder, baking soda, salt, cinnamon and cloves in a large mixing bowl; stir and set aside.

Place dates and hot water in blender or food processor and blend until smooth. Add juice, yogurt, bananas, syrup, oil and vanilla extract; blend again. Add eggs and cranberries and pulse for a few seconds, just long enough to break up cranberries.

Add wet ingredients to dry mixture. Fold in grated apple and walnuts and gently mix together using a minimum number of strokes.

Fill muffin cups to top with batter. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts
Calories: 207
Fat: 6g
% fat calories: 27%
Cholesterol: 24mg
Fiber: 3g