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?
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 Delight Cranberry Muffins
- ¾ cup whole-wheat flour
- ¾ cup whole wheat pastry flour
- ½ cup fine yellow cornmeal
- ½ cup sugar
- 4 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 cup nonfat plain greek yogurt
- ½ cup skim milk
- 4 Tbsp. canola oil
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1 cup fresh cranberries
- 1 cup chopped walnuts
- Preheat oven to 400 degrees. 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!