Strawberry and cranberry muffins

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60 mL (1/4 cup) vegetable oil
180 mL (3/4 cup) cranberries, fresh or frozen
180 mL (3/4 cup) strawberries, fresh or frozen
45 mL (3 tbsp.) sugar
375 mL (1 1/2 cup) all-purpose flour
375 mL (1 1/2 cup) whole wheat flour
250 mL (1 cup) rolled oats
15 mL (1 tbsp.) baking powder
7 mL (1 1/2 tsp.) baking soda
160 mL (2/3 cup) brown sugar
60 mL (1/4 cup) pecans, chopped and roasted
2 eggs
500 mL (2 cups) Natur-a soy Strawberry
80 mL (1/3 cup) vegetable oil

Servings : 12


  1. Preheat oven to 190°C (375°F). Grease and flour a large muffin tin or use individual paper liners.
  2. 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.
  3. In a large bowl, mix dry ingredients and form a well in the centre.
  4. In another bowl, beat eggs and gradually add Natur-a and vegetable oil. Blend in prepared strawberries and cranberries.
  5. Add wet ingredients to dry ingredients, stirring with a wooden spoon until mixture is completely blended. Avoid over-mixing.
  6. Divide batter among muffin cups (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.