Cranberry-Currant Muffins
Cranberry-Currant Muffins is an impressive dinner. Made with 1 1/4 c. whole wheat pastry or unbleached white flour, 1 tsp. ground white cardamon, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg and 1 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside.
Sift together cardamon, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl.
Stir in currants, cereal and cranberries.
In a separate bowl, whisk together buttermilk, oil, egg and maple syrup.
Gently combine contents of two bowls, stirring just until combined.
Fill muffin cups 2/3 full.
Bake at 400Β° for 12 to 15 minutes.
Makes 12 muffins.
π· Perfect Pairings
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