Posted 4 months ago
Eat Well, Live Well – Cranberry Pumpkin Muffins
Cranberries not only taste good but also have SUPER powers!
Cranberries are not only tasty but did you know that they are also considered a super fruit that contains superpowers? This tasty little berry is used in so many holiday recipes from sweet to savory. Cranberries have immune-boosting properties that are so important during cold and flu season but also great for those that are immune-compromised such as patients undergoing cancer treatments. Cranberries also have several beneficial nutrients including high levels of fiber, carbohydrates, and proteins. They also contain essential anti-oxidants. The nutrients in cranberries help to fight bacterial infections, promote good oral health, and can lower cholesterol levels. One of the superpower nutrients in most forms of cranberries is tannins. Tannins contain several anti-bacterial characteristics, it can help to reduce the number of bacteria that are in the intestinal tract, this aids in preventing food illnesses.
Cranberries are also great for oral health, they contain a significant amount of calcium that may help to reduce the risks of tooth decay and can strengthen teeth. It also is known to lessen the risk of getting gingivitis. The tannins in cranberries help reduce the amount of plaque that forms on the teeth. Several other health benefits are associated with cranberries. They contain quinic acid, which provides enough acidity in the urine to decrease the chances of kidney stones forming. The phytonutrients encourage the growth of healthy bacteria in the intestines. High fiber levels also help the digestive system and may ease constipation. Some studies even suggest that dried cranberries may promote the removal of certain metals in the body and help to prevent both Alzheimer’s and Parkinson’s disease.
You can use cranberries for a sauce, add it to your favorite sandwich recipe, mix it with some cheese for a light snack, or add it to your morning yogurt or oatmeal for a tart kick.
Try the recipe below to add some superpower to your day!
Ingredients
Original recipe yields 12 servings. The ingredient list reflects the servings specified:
– ½ cup milk
– 1 ½ teaspoon white vinegar
– ½ cup whole wheat flour
– ½ cup all-purpose flour
– ½ cup quick-cooking oats
– 1 teaspoon baking soda
– ¾ teaspoon ground ginger
– ½ teaspoon baking powder
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1 cup canned pumpkin
– ½ cup packed brown sugar
– ¼ cup white sugar
– 2 tablespoons vegetable oil
– 1 egg
– ½ cup coarsely chopped fresh cranberries
– ¼ cup dried cranberries
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. Stir milk and vinegar together in a small bowl.
3. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
4. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely. 
Cook’s Note:
Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.
Brenda Gridley, CSP, RDN
Brenda is originally from Los Angeles, CA where she attended California State University of Los Angeles for her under graduate degree in Nutritional Science. She began her career with Kaiser Permanente in 2004. Throughout her professional development, she has worked in Cardiology and open heart surgery, Renal/Dialysis, organ transplants and Oncology, including chemotherapy, radiation and head and neck. Brenda has extensive experience with weight management programs, including Bariatric and finally Eating disorders and mindful eating. She went on to specialize in the Pediatric population and has maintained her Certification in Pediatric Nutrition since 2011. Areas she has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support based on specific metabolic needs, medical conditions, and cultural preferences.
Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle. When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health. She cared for grandmother until she passed and has made it her goal to help others achieve their full “nutrition potential” with using a culturally sensitive holistic approach.
She is married with two beautiful daughters and in her spare time she enjoys watching movies with her children, experimenting with new recipes, reading mystery novels, running and Yoga.
Please ask your Ironwood Cancer & Research Centers provider for a referral to see our dietary counselors.