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Cranberry Almond Muffins

Categories: Thanksgiving
Type: Desserts and Baked Goods

Cranberries are tart, almonds are crunchy, and these muffins are incredible.

Serves: 12 muffins


  • 1 1/3 cups whole wheat pastry flour or unbleached flour
  • 2/3 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 cup plus 2 tablespoons nonfat or low-fat buttermilk
  • 1/4 cup reduced-fat margarine or light butter, melted
  • 2 egg whites, lightly beaten
  • 1 teaspoon almond extract
  • 1/2 cup dried cranberries
  • 1 tablespoon finely ground almonds
  • 1 tablespoon sugar

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  1. To make the topping, place the almonds and sugar in a small bowl, and stir to mix well. Set aside.
  2. Place the flour, cornmeal, sugar, and baking powder in a large bowl, and stir to mix well. Add the buttermilk, margarine, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.
  3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle the topping over the batter, and bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
  4. Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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