I really do enjoy coming up with new combinations for shredded wheat muffins. And this is one of my favorites…cranberries and molasses just belong together, especially with cinnamon and pecans…trust me.
Aidan, my son, takes them with his lunch and enjoys the looks he gets from his lunch table buddies. One friend has gone so far as to call us “gourmets”. I just laugh…..since when does being willing to cook things from scratch make you a gourmet? My family just likes “real food” …its that simple.
Eating well does not require a big budget. You do have to be willing to cook. But if you cook “smart”, you can eat well on a budget and with limited time. These muffins are a great example. By making our own, they are much better and much cheaper than what you get from a vending machine or a mix. If you make a big batch (I typically make 24 at a time) you can freeze them so you don’t have to bake as often.
Make it a family thing. Let the kids help you come up with flavor ideas. And best yet, they make a healthy snack to tie them over till their next meal.
These muffins combine whole wheat, molasses, fresh cranberries, yogurt…I could go on, but it will be easier for you to just check out the recipe.
Makes 12 muffins (recipe doubles quite easily)
3/4 cup whole wheat flour, divided
3/4 cup AP unbleached flour
1 cup shredded wheat crumbs
4 tsp aluminum free baking powder
1/2 tsp salt
3/4 cup fresh cranberries, cut in half
1/2 cup chopped pecans
1/3 cup cinnamon chips
1/4 cup raw sugar
1/4 cup molasses
1/3 cup vegetable oil
1/3 cup vanilla non-fat Greek yogurt
3/4cup apple cider
Preheat oven to 400F.
Place halved cranberries, pecans and cinnamon chips in a small mixing bowl, add 1/4 cup whole wheat flour and toss together. Set aside.
In a medium mixing bowl combine remaining whole wheat flour, AP flour, shredded wheat, baking powder and salt. Mix well.
Using an electric mixer, beat sugar, molasses, and oil together. Add yogurt, cider and eggs and beat until smooth. At low speed at dry ingredients, followed by cranberry mix. Beat until just combined.
Use an ice cream scoop to portion batter into non-stick or paper lined muffin tins. Bake for 20 minutes. Cool for 5 minutes then remove from muffins tins and allow to cool completely on racks. (Be on the lookout for muffin raiders-I lost 8 muffins in less than 10 minutes-its why I double the recipe) Enjoy!
Freeze in zip lock bags so you can enjoy them any time as a snack or pack in your lunch! Be sure and check out all my shredded wheat recipes….they now have their own category!