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Recipe: Healthy branberry muffins

Here is Diane Clement's recipe for "Max's branberry muffins" taken from her book, Start Fresh.

Quinoa Cranberry Muffins with Ginseng.

Here is former Olympian Diane Clement’s recipe  for “Max’s branberry muffins” taken from her book, Start Fresh. Diane’s husband, Dr. Doug Clement, is a two-time Olympian himself and has also co-authored two of her lifestyle books.

Makes: 1 dozen small muffins


3/4 cup (180 ml) brown sugar
3/4 cup (175 ml) whole wheat flour
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) whole wheat bran
1/4 cup (60 ml) wheat germ
1 tsp (5 ml) baking soda
1 cup (250 ml) blueberries, fresh or frozen
1/2 cup (125 ml) seedless raisins
1 Tbsp (15 ml) orange zest
1 large egg
2/3 cup (150 ml) plus 2 to 3 Tbsp (30 to 45 ml) buttermilk
1/4 cup (60 ml) vegetable oil


Instructions: Preheat oven to 400 F (200 C) and lightly grease a 12-cup muffin pan with vegetable oil. Mix together the brown sugar, whole wheat flour, all-purpose flour, bran, wheat germ and baking soda in a large bowl. Stir in blueberries, raisins and orange rind. Whisk the egg with buttermilk and oil in a separate bowl. Add to dry ingredients all at once, mixing well. Add 2 to 3 tbsp (30 to 45 ml) more buttermilk, if necessary to bind the batter. Spoon 1/4 cup (60 ml) of batter into each muffin cup and bake about 20 minutes or until a skewer inserted in center of the muffin comes out clean. Serve immediately. Or set aside and reheat in aluminum foil in oven 400 F (200 C) about 5 to 8 min.

Nutritional Info (per serving):

217 calories; 5 g protein; 6 g fat; 37 g carbohydrates; 5 g fibre; 114 mg sodium