Whole Wheat Cranberry/Raisin Pecan Muffins

Kathey Jo Hickey-Van Otten

By
@leiandrai

I use a lot of whole wheat flour when I bake, including in my cookie recipes, and cakes. Muffins is a favorite at my house and they too are made with whole wheat and other multi-grain flours, as they are healthy for all of us. I will add just about anything to a muffin recipe and this is just one of those I will bake. Hope you enjoy it, let me know what you think.


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Comments:

Prep:

15 Min

Cook:

30 Min

Ingredients

3 c
whole wheat flour, sifted
1/4 c
corn oil
1 tsp
sea/kosher salt
1/3 c
agave necter or sugar
1/2 c
fresh or dried cranberries
1/4 c
raisins
1/2 c
chopped pecans
1/2 c
plain unsweetened vanilla yogurt
1 c
buttermilk, or can use soy milk
1 tsp
baking powder
1 tsp
baking soda
2
eggs, beaten

Directions Step-By-Step

1
Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
2
Add the oil, agave necter and mix with the eggs, Stir everything together.

DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW.
3
Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
4
Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
5
Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.