This is not a "white" muffin as it uses wholemeal instead of all-purpose.
Cranberry Muffins
1/2 c Cranberries *
1/4 ts Ground cardamom or ginger
1/3 c Unsweetened apple juice;
1/3 c Chopped walnuts
1 c Whole wheat flour;
3 tb Vegetable oil
2 ts Baking powder;
1 tb Sugar
1/4 ts Baking soda;
1 Egg
* can use dried cranberries: soak in juice for ten minutes.
Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the fruit, juice and egg mixture to the flour.
Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes, or until golden brown.