Cranberry Whole-Grain Muffins
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
12 muffins
ingredients
-
Muffins
- 354.88 ml whole wheat flour (King Arthur Traditional or King Arthur 100% White Whole Wheat flour)
- 177.44 ml quick-cooking rolled oats
- 59.14 ml dry buttermilk or 59.14 ml nonfat dry milk powder
- 157.80 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml cranberries, chopped (fresh or frozen)
- 118.29 ml pecans (optional) or 118.29 ml walnuts, chopped (optional)
- 14.79 ml orange zest (finely grated orange peel)
- 2 large eggs (or 4 egg whites)
- 177.44 ml milk
- 78.78 ml vegetable oil or 78.78 ml melted butter
-
Glaze
- 29.58 ml orange juice
- 44.37 ml sugar
directions
- Preheat oven to 450 degrees.
- In a medium bowl, whisk together the dry ingredients, then stir in the cranberries and nuts.
- Whisk together the orange zest, eggs, milk, and oil or melted butter.
- Add the wet ingredients to the dry ingredients, stirring until blended; don't beat or your muffins will be tough!
- Fill 12 greased muffin cups or paper liners about 3/4 full.
- Bake the muffins for 18-20 minutes, until they're golden brown.
- Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
- In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil to dissolve the sugar.
- Dip the tops of the warm muffins into the glaze.
- NOTES: For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.