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Healthy Kids Cook: Sweet 'n' Tart Cranberry Muffins

PCC Healthy Kids Cook

ParentMap and PCC have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables.

In this episode, PCC Chef Jackie Freeman makes healthy sweet-tart cranberry-lemon muffins with her young helpers (and dedicated Seahawks fans) Gage and Dani, and their mom Diana. The kids do a great job stirring, even kicking it up into Beast Mode!

Holiday meal inspiration

Whether it's holiday recipes and table toppers, delicious dessert ideas or allergy-friendly ideas, we've got you covered. 

And, post-Thanksgiving meals aren't relegated to a week-long menu of turkey sandwiches. Check out these great ideas for leftovers.   

To help simplify meals for the rest of winter, we've also rounded up hot lunch ideas to send along in your child's thermos and super-easy slow cooker meals and hearty soups.

Recipe: Sweet 'n' Tart Cranberry Muffins

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking powder
Pinch of salt
1 1/2 cups roughly chopped cranberries
2/3 cup plain or honey yogurt
2/3 cup whole milk
2 eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
1/2 cup sliced almonds


Preheat oven to 375° F. Line a 12-cup muffin tin with paper liners.

Whisk together flour, cornmeal, sugars, baking powder and salt in a large bowl. In a separate bowl, toss cranberries with 2 teaspoons of the flour mixture to coat them; set aside.

Whisk together yogurt, milk, eggs, lemon juice, zest and vanilla in a bowl. Add yogurt mixture to remaining flour mixture, beating until just combined (be careful not to over mix!). Gently fold in cranberries. Divide batter evenly among prepared muffin tin. Sprinkle with almonds.

Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Notes: Substitute orange juice and zest for the lemon, if desired.

Recipe by Jackie Freeman, PCC Chef

Each muffin: 200cal140cal, 34g fat (0.51g sat), 2540mg chol, 1160mg sodium, 2637g carb, 2g fiber, 13g sugars, 35g protein

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