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Author Notes: You may think these muffins are a naughty treat, but they’re not. They’re baked with whole wheat flour, low fat milk and fresh cranberries. Cranberries have significant anti-inflammatory benefits especially in our cardiovascular system, and offer immune support. Eat up!! —Allison from Haute Box
Makes 8-12 muffins
- 2 cups fresh cranberries, washed and picked over
- 1.25 cups organic unrefined sugar
- 1 teaspoon grated nutmeg
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 large egg
- 1 teaspoon vanilla or almond extract
- 1/2 stick unsalted butter, melted and cooled
- 1 cup 1% or nonfat milk
- Preheat the oven to 400 degrees.
- In a saucepan combine the cranberries, 1 cup of the sugar, and the nutmeg, cook the mixture over moderately high heat, stirring, until the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.
- Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt. In another bowl whisk together the egg, the butter, the vanilla (or almond) extract and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined.
- Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins (or heart-shaped muffin cups), top it with the batter, and bake the muffins in the middle of the oven for 25 minutes, or until they are golden. Let the muffins cool for 2 minutes and invert them onto a rack. Sprinkle with powdered sugar and enjoy!