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) Natura 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 Natura 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.

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