Whole wheat cranberry muffins, soft and delicious, are quickly prepared and are butter-free, with yogurt in the batter. They are not overly sweet and are perfect for breakfast and snacks… thanks to the whole wheat flour, they are rustic and very fragrant. In this case, I tried baking them in an air fryer, and I must say that they turned out as good as in the traditional oven, saving time and electricity. You just need to be careful to choose sturdy muffin liners that hold their shape without spreading, as the muffins are placed in the basket, without any tray as support (you can find the ones I used in the tools). Try this recipe, it’s very easy but really tasty!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Air Frying
- Seasonality: All Seasons
- Energy 230.07 (Kcal)
- Carbohydrates 34.66 (g) of which sugars 17.90 (g)
- Proteins 4.77 (g)
- Fat 8.67 (g) of which saturated 1.76 (g)of which unsaturated 6.16 (g)
- Fibers 1.75 (g)
- Sodium 86.02 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup whole wheat flour
- 1 egg (large)
- 1/3 cup sugar
- 1/2 cup yogurt (plain, lemon or vanilla)
- 3 tbsp vegetable oil
- 1/2 cup dried cranberries
- 1 tsp baking powder
- 1 pinch salt
Tools
- Air Fryer
- Bowl
- Mixer
- 6 Muffin Liners for muffins
Preparation
Break the egg into a bowl, add the sugar, and beat with electric beaters for a few minutes until you have a fluffy and pale mixture.
Add a pinch of salt, the vegetable oil, and the yogurt (at room temperature).
Mix well, still using the mixer.
Then add the flour and baking powder, a little at a time, and fold into the batter without forming lumps.
Finally, add the dried cranberries and distribute them by mixing with a spatula (1).
Transfer the batter into the muffin liners, filling them about 3/4 full. I recommend using sturdy molds, so they don’t deform during baking.
Preheat the air fryer to 320°F (a couple of minutes is enough), then place the muffins directly into the basket (2).
Bake for 16-18 minutes, checking with a toothpick that they are dry in the center (3).
Times may vary depending on the air fryer model used, preheating is not essential.
Whole wheat cranberry muffins are ready, remove them from the basket and let them cool completely. If desired, you can dust them with a little powdered sugar.
Tips and Notes
You can replace the cranberries with raisins, soaked in lukewarm water, or with chocolate chips.
You can use regular plain yogurt (also low-fat if you prefer), lemon yogurt, vanilla, or other flavors, as long as it doesn’t have fruit pieces inside.
The muffins stay soft for 2-3 days, in a dome-shaped container.
FAQ
Can I bake the muffins in the oven?
Of course, in this case, place the liners in the appropriate tray and bake the muffins at 350°F for about 20 minutes, until they are dry inside.
Can I use fresh cranberries?
Of course, but remember to wash and dry them very well before adding them to the batter.
