Bonnie’s Whole Wheat Cranberry Muffins
1 cup fresh cranberries
1/3 + 2 T organic sugar
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 egg, beaten
3/4 cup milk
1/4 cup organic coconut oil, melted
- Grease 12 to 14, 2-1/2-inch muffin cups or six 3-1/4-inch jumbo muffin cups or line with paper bake cups. In a medium bowl toss cranberries with the 2 tablespoons sugar. Set aside.
- In a large bowl combine flour, sugar, the baking powder, and salt. Stir well. Combine egg, milk, and coconut oil. Make a well in center of flour mixture; add egg mixture and cranberries. Stir just until moistened. Spoon into prepared muffin cups.
- Bake in a 400 degree F oven about 20 minutes or until golden. (Or, bake jumbo muffins in a 350 degree F oven for 25 minutes or until golden.) Serve warm. Makes 12 to 14 regular muffins or 6 jumbo muffins.