Bookmark and Share


Category: Breakfast

(Updated 1/2/2013)
Cranberry Walnut Muffins


1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup sugar
½ cup orange juice
1 Tablespoon of vegetable oil
2 Tablespoons Downey’s Original Honey-Butter
8 ounces of plain nonfat yogurt
1 egg
¼ cup dried cranberries
½ cup chopped walnuts


Preheat oven to 400 degrees F. Grease 12 standard-size muffin cups or line with paper liners. In a large bowl, stir together wheat flour, white flour, baking powder, baking soda, and salt. In another bowl,  cream together sugar, orange juice, Honey-Butter, yogurt, and egg. Stir wet ingredients into dry ingredients. Stir in cranberries and walnuts. Fill muffin cups with an equal amount of batter. Bake for 18-20 minutes. Remove from pan and cool on wire rack.