Cranberry-Nut Mini Muffins


  • 2 c. unbleached white flour
  • 1/4 c. wheat germ
  • 1/2 c. turbinado sugar
  • 1 Tbsp. Ener-G baking powder
  • 2 Tbsp. ground flaxseeds
  • 1/2 c. chopped walnuts
  • 1 tsp. sea salt
  • 1 tsp. ground coriander
  • 1/2 c. cranberry juice
  • 2 Tbsp. canola oil
  • 1 tsp. vanilla
  • 14-oz. can whole berry cranberry sauce
  • 30 walnut halves for garnish


  1. Preheat oven to 350 degrees F. Mix together all the dry ingredients except walnut halves. Add liquid ingredients and mix well.
  2. Transfer into an oil sprayed mini muffin pan. Put one walnut half on the top of each muffin. Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing from pan. Cool completely on wire rack.

Variation: You can use fresh cranberries instead of cranberry sauce. Process the cranberries in food processor until coarsely chopped, and add an additional 1/2 cup of turbinado sugar and 1/2 cup more cranberry juice.

Browse Cook(s): Kyong Weathersby

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.