Contributed by: News Canada
(NC) - A delight for parents and kids, these muffins will make nutritious snacks for back to school lunches.
Preheat oven to 190 C (375 F). Grease and flour a large muffin cup pan or use individual paper liners.
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.
In a large bowl mix dry ingredients and form a well in the centre.
In another bowl beat eggs and gradually add natur-a and vegetable oil. Blend in prepared strawberries and cranberries.
Add wet ingredients to dry ingredients, stirring with a wooden spoon until mixture is completely blended. Avoid over-mixing.
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. For more low-fat, nutritious and organic alternatives to classic recipes visit www.nutrisoya.com.
Serving Size: Makes 12 Large Muffins
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