These healthy muffins are tasty, healthy, and a great way to fulfill your sweet cravings. The Muffins are high in Thiamine and folate. To reduce the saturated fat replace the butter with non-hydrogenated margarine or vegetable oil. Check out the nutrition facts panel (on the right) for detailed nutrition information. The daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.
2 cups Flour, whole wheat
½ cup Brown sugar
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 cup Buttermilk
½ cup Butter, unsalted, melted (or non-hydrogenated margarine)
1 large Egg
1 tsp Vanilla
2 Pears, peeled, diced
½ cup Brown sugar
½ cup Cranberries
1 tsp Cinnamon
2 tsp Butter, unsalted, melted (or non-hydrogenated margarine)
- Grease muffin cup, and place parchment/waxed paper.
- In a large bowl add pear, sugar, cranberries, and cinnamon. Cook the mixture while continuing to stir for about 5 minutes
- In a pan melt butter
- In a separate bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl whisk buttermilk, butter, egg, and vanilla. Once mixed, transfer this mixture and the melted butter into the dry ingredient bowl, and continue to stir.
- Add the mixture and the toppings into the muffin cups.
- Bake in the oven (190 degrees C/ 375 F) for about 20 minutes. Cool for 10 minutes.
- Remove the muffins from the baking sheet/tray and serve
Recipe Source: Canadian Living Magazine