pages

Translate

Saturday, March 7, 2015

Cranberry Whole-grain Muffins

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

  • 1 1/2 cups whole wheat flour (king arthur traditional or king arthur 100% 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

Recipe

  • 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.

No comments:

Post a Comment