Breads and Muffins Breakfast

Cranberry Walnut Muffins

cranberry walnut muffins 0

Fall season is almost here, that means a lot of baking and warm comforting food in my house.  Actually, I feel like the fall is already here since my son Amir has started 3rd grade on July 28th, thanks to his year-round school program. So I thought I’d start with my fall baking even though it’s still pretty warm here in California. I decided to make these cranberry walnut muffins.

Let me tell you, I like eating muffins for breakfast, but I looove having them with my afternoon coffee. Even though my husband, has been trying to get me to quit coffee a while now. Are you kidding me? No way!  I have to have my afternoon coffee especially during the school year so I can keep up with the soccer practice and homework. Unfortunately, I ditch all kinds of diet rules out there when that 4 pm comes. I start looking for any kind of sweet bread or pastry and a good all cup of coffee. Otherwise, I will be going to bed before the kids. Hmmm, I don’t thinks moms are entitled to go to bed before kids. So I don’t think I will be quitting coffee anytime soon.

Anyways, let’s talk about these yummy muffins. I am using honey and brown sugar instead of granulated sugar. I am also using yogurt and just 1/2 cup of oil instead of butter, which make these muffins pretty healthy, especially that I’m  adding walnuts and cranberries to the batter. So I won’t feel guilty eating them with my afternoon coffee after all 🙂

All right, let’s make the muffins!

Prep time: 15 Minutes

Cook time: 20 Minutes

Yield: 6 Medium size muffins

Ingredients:

1/2 Cup of Dried Cranberries
1/2 Cup of Chopped Walnuts
1 Cup of flour
2 Eggs
1/2 Cup of Low Fat Plain Yogurt
1/2 Cup of Canola Oil
1/4 Cup of Honey
2 Tablespoons of Brown Sugar
1 Teaspoon of Vanilla Extract
2 1/2 Teaspoons of Baking Powder
A pinch of salt

Topping: (optional)
1/2 Cup of Chopped Walnuts
1 Tablespoon of Brown Sugar

Directions:

Preheat oven to 375 Degree F. Grease 6 medium muffin tins or line them with muffin paper liners.

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For the topping, mix the 1/2 cup of chopped walnuts and the 1 tablespoon of brown sugar and set aside.

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Mix the dry ingredients, which include flour, baking powder and salt. Put them put it aside.

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Lightly beat the eggs.

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Mix in the plain yogurt and oil.

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Add the honey, brown sugar, and vanilla. Mix well.

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Slowly add the dry ingredients.

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Mix well until you get a smooth batter.

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Then add the dry cranberries and walnuts.

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And fold them in the batter gently.

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Using an ice-cream scoop, spoon the batter into muffin tins.

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Then add the topping you prepared earlier.

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Bake for 20 to 25 minutes or until toothpick comes out clean when inserted into the center of the muffins.

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Remove from oven and allow them to cool.

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Enjoy for breakfast or as a snack!

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Cranberry Walnut Muffins
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6
Ingredients
  • ½ Cup of Dried Cranberries
  • ½ Cup of Chopped Walnuts
  • 1 Cup of flour
  • 2 Eggs
  • ½ Cup of Low Fat Plain Yogurt
  • ½ Cup of Canola Oil
  • ¼ Cup of Honey
  • 2 Tablespoons of Brown Sugar
  • 1 Teaspoon of Vanilla Extract
  • 2½ Teaspoons of Baking Powder
  • A pinch of salt
  • Topping: (optional)
  • ½ Cup of Chopped Walnuts
  • 1 Tablespoon of Brown Sugar
Directions
  1. Preheat oven to 375 Degree F. Grease 6 medium muffin tins or line them with muffin paper liners.
  2. For the topping, mix the ½ cup of chopped walnuts and the 1 tablespoon of brown sugar and set aside.
  3. Mix the dry ingredients, which include flour, baking powder and salt. Put them put it aside.
  4. Lightly beat the eggs and mix in the plain yogurt and oil.
  5. Add the honey, brown sugar, and vanilla. Mix well.
  6. Slowly add the dry ingredients and mix well until you get a smooth batter.
  7. Then add the dry cranberries and walnuts and fold them in the batter gently.
  8. Using an ice-cream scoop, spoon the batter into the prepared muffin tins.
  9. Then add the topping you prepared earlier.
  10. Bake for 20 to 25 minutes or until toothpick comes out clean when inserted into the center of the muffins.
  11. Remove from oven and allow them to cool before serving.
  12. Enjoy for breakfast or as a snack!

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