Cranberry Whole-Grain Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is great any time but is adapted from Everyday Food, Thanksgiving With All The Trimmings, November 2005: These tender muffins, studded with cranberries and nuts and scented with orange, are 100% whole-grain; and they taste great! This traditional Thanksgiving flavor combination in muffin form makes a delicious, healthy start to your day of feasting. Ingredients:
1 1/2 cups whole wheat flour (king arthur traditional or king arthur 100% white whole wheat flour) |
3/4 cup quick-cooking rolled oats |
1/4 cup dry buttermilk or 1/4 cup nonfat dry milk powder |
2/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup cranberries, chopped (fresh or frozen) |
1/2 cup pecans (optional) or 1/2 cup walnuts, chopped (optional) |
1 tablespoon orange zest (finely grated orange peel) |
2 large eggs (or 4 egg whites) |
3/4 cup milk |
1/3 cup vegetable oil or 1/3 cup melted butter |
2 tablespoons orange juice |
3 tablespoons sugar |
Directions:
1. Preheat oven to 450 degrees.
2. In a medium bowl, whisk together the dry ingredients, then stir in the cranberries and nuts.
3. Whisk together the orange zest, eggs, milk, and oil or melted butter.
4. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat or your muffins will be tough!
5. Fill 12 greased muffin cups or paper liners about 3/4 full.
6. Bake the muffins for 18-20 minutes, until they're golden brown.
7. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
8. In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil to dissolve the sugar.
9. Dip the tops of the warm muffins into the glaze.
10. NOTES: For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
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