Packing the kids’ lunches last night, I realized we were running low on healthy snacks. These are my go-to muffins – little tasty treats that fit nicely in our reusable containers. Packed with whole grain goodness and studded with cranberries, these little muffins hit the spot every time.
The recipe is based on the cranberry muffin recipe in Vegan Food Gifts: More Than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and Other Edible Gifts Everyone Will Love. This book has some great ideas for packaging treats and vegan edibles for family members.
It’s quite smart, really. I have found it useful to fill my pantry with prepped meals – with all the dry ingredients layered in mason jars waiting to be added to boiling water. They’re great to have on hand for babysitters on date nights.
The original recipe is meant to be given away as a muffin mix with the baking instructions added on a pretty card. The baker only has to add the wet ingredients and bake. I’ve made a few changes so I’ll post my version below.
My recipe has swapped whole wheat flours for all-purpose flour – I’ve also doubled the batch to make 24 since 12 muffins don’t last long in my house. The extra muffins go in the freezer for future lunches.
Whole wheat cranberry muffins
- 2 cups white whole wheat flour
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup sugar
- 4 Tbsp cornstarch
- 2 Tbsp baking powder
- 2 Tbsp flaxseed meal
- 2 tsp baking soda
- 2 tsp salt
- 2 tsp cinnamon
- 2 cups dried cranberries
- 1/2 cup canola oil
- 3 cups soy milk
Combine the dry ingredients, add the cranberries, oil and milk and stir until combined. Fill muffin tins (makes 24 muffins) and bake at 350 for 20 minutes. Enjoy!
Don’t forget to sneak some fresh muffins into the freezer for strategic lunch placements.