Holiday season means pastries galore, which can quickly creep up in the form of muffin tops. Here's a healthy cranberry muffin recipe, made partially with whole wheat, to celebrate the holiday while satiating your sweet tooth. Making them smaller cuts down on calories and fat – plus muffins are way cuter in mini form.
See muffin recipe here.
2/3 cup almond milk Makes 24 minimuffins (about two inches in diameter). Nutritional Source: Calorie Count
1/2 teaspoon apple cider vinegar or distilled white vinegar
3 tablespoons butter, softened to room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup organic whole cane sugar, like Rapunzel
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon unbleached, all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons ground flax seed
Zest from 1 lemon
1/2 cup fresh or frozen cranberries
1/2 cup almond slivers, toasted and cooled
2/3 cup almond milk
Makes 24 minimuffins (about two inches in diameter).
Nutritional Source: Calorie Count