Cranberry Walnut Muffins

with Downey's Honey-Butter

(recipe makes 12 muffins)



1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Butter (for greasing muffin tin)
¼ cup sugar
½ cup orange juice
1 tablespoon of oil
2 tablespoons Downey’s Original Honey-Butter
8 ounces of plain nonfat yogurt
1 egg
¼ cup dried cranberries
½ cup chopped walnuts


  1. Preheat oven to 400 degrees.
  2. Butter 12 standard-size muffin cups
  3. In a large bowl, stir together wheat flour, white flour, baking powder, baking soda, and salt.
  4. In another bowl, cream together sugar, orange juice, Honey-Butter, yogurt, and egg.
  5. Stir wet ingredients into dry ingredients.
  6. Stir in cranberries and walnuts. 
  7. Fill muffin cups with an equal amount of batter.
  8. Bake for 18-20 minutes.


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