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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