Strawberry and Cranberry Muffins

Ingredients:

60 mL vegetable oil (1/4 cup)

180 mL cranberries, fresh or frozen (3/4 cup)

180 mL strawberries, fresh or frozen (3/4 cup)

45 mL sugar (3 tbsp.)

375 mL all-purpose flour (1 1/2 cup)

375 mL whole wheat flour (1 1/2 cup)

250 mL rolled oats (1 cup)

15 mL baking powder (1 3 tbsp.)

7 mL baking soda (1 1/2 tsp.)

160 mL brown sugar (2/3 cup)

60 mL pecans, chopped and roasted (1/4 cup)

2 eggs

500 mL natur-a soy strawberry (2 cups)

80 mL vegetable oil (1/3 cup)

Directions:

1. Preheat oven to 190 °C (375 °F). Grease and flour a large muffin cup pan or use individual paper liners.

2. In a frying pan, heat oil on medium-high heat and cook strawberries and cranberries until tender. Add sugar to balance the bitterness of cranberries. Let cool.

3. In a large bowl mix dry ingredients and form a well in the centre.

4. In another bowl beat eggs and gradually add natur-a and vegetable oil. Blend in prepared strawberries and cranberries.

5. Add wet ingredients to dry ingredients, stirring with a wooden spoon until mixture is completely blended. Avoid over-mixing.

6. Divide batter among muffin moulds (each mould should be 3/4 full). Cook in centre of oven for 17 to 20 minutes or until muffins are golden and bounce back when lightly pressed with fingertips.

MAKES 12 LARGE MUFFINS

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