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% 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

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.