If you don’t already know it, cranberries are on the American Institute for Cancer Research ‘Foods that Fight Cancer’ list!
Why?? For a start, AICR reports that:
Cranberries are good sources of vitamin C and dietary fiber. (FYI – there is convincing evidence that fiber intake can help cut risk for colon cancer). Cranberries are also very high in antioxidant power, most of which comes from the following phytochemicals:
- Flavonoids, including anthocyanins (they phytochemical that make blueberries famous), proanthocyanidins and flavonols
- Ursolic acid
- Benzoic acid and hydroxycinnamic acid
Want more info?
Check out my cranberry post from 2008.
Or check out AICR’s page on cranberries.
Or just get started eating them!
Try these cranberry muffins – I made them this past weekend and they were a hit! I love the tart taste of the fresh cranberries. If you’re in a pinch, you could used dried. But this time of year there should be no problem finding the fresh!
Tart Delightful Cranberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Breakfast
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup nonfat plain greek yogurt
- 1/2 cup skim milk
- 4 Tbsp. canola oil
- 1 egg (lightly beaten)
- 1 tsp. vanilla
- 1 cup fresh cranberries
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400ºF. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda.
- In a medium bowl, combine the yogurt, milk, oil, egg and vanilla extract.
- Add the yogurt mixture to the flour mixture. Stir until just combined. (Don’t overmix!)
- Stir in cranberries and walnuts.
- Spoon the batter into the prepared muffin cups and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Eat and Enjoy!
– Julie
