Sunday, July 24, 2011

Multigrain Cranberry Muffins

1 cup unbleached flour
3/4 cup whole wheat flour
1 tablespoon flaxseed meal
3/4 cup raw sugar
1/2 teaspoon sea salt
2 tablespoons baking powder
3/4 cup rice, almond or organic whole milk
1/3 cup sunflower or safflower oil
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries

Preheat oven to 400°. In a large bowl,
stir together flours, flaxseed meal,
sugar, salt and baking powder. In a
separate bowl mix together milk, oil,
egg, and vanilla extract. Add wet
ingredients to the dry ingredients
all at once, stir just until combined.
Stir in the cranberries. Fill greased or
paper lined muffin cups three-fourths
full with batter. Sprinkle a little
additional sugar on the top of each
muffin if desired, bake for 20 minutes
or until a toothpick inserted into the
center of the muffin comes out clean.
Makes 12 Muffins

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