Muffin Monday — Hearty Cranberry Muffins

Finished Cranberry Muffins

Finished Cranberry Muffins


3 cups Whole Wheat Flour

1 cup Buck Wheat Flour

3 tablespoons Wheat Bran

1 1/3 cups Brown Sugar

2 teaspoons of Salt

1 teaspoon Cinnamon

1 teaspoon Ginger

2 teaspoons Lemon or Orange Peel

2 cups chopped fresh Cranberries

1 1/3 cup Almond Milk

1/2 cup melted Butter

1 tablespoon Hazelnut Syrup (or Almond Extract)

2 large Eggs


1. Preheat oven to 400 degrees, and prep muffin cups with cooking spray.

2. Chop the fresh Cranberries and put in a bowl of cold water. [This causes the tiny seeds to sink to the bottom and the fruit to float to the top. Use your fingers to swish around the fruit to dislodge any stuborn seeds. Then use a slotted spoon to scoop off the fruit. Opt: strain the juice, add a teaspoon of sugar and ice for a Cranberry cocktail. Discard the seeds.]

Chopped cranberries in cold water.

Chopped cranberries in cold water.

3. In a large bowl combine all the dry ingredients … Whole Wheat Flour, Buck Wheat Flour, Wheat Bran, Brown Sugar, Salt, Cinnamon, Ginger, and Lemon Peel.

4. Gently stir in the Cranberries. Set aside.

5. In a smaller bowl combine the Milk, Melted Butter, Hazelnut Syrup and Eggs.

6. Mix the liquid ingredients into the dry and mix well.

7. Fill the muffin cups (but don’t over fill them).

Cranberry Muffins ready for the oven.

Cranberry Muffins ready for the oven.

8. Bake for 25 minutes or until muffins pass the toothpick test. Let cool a few minutes before removing from muffin cups.


About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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