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Cranberry Whole-Grain Muffins Recipe

   
 

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     Cranberry Whole-Grain Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12 muffins

Ingredients
1 1/2 cups whole wheat flour
3/4 cup quick-cooking rolled oats
1/4 cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh of frozen cranberries (!), chopped
1/2 cup chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
 
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter
(!) for a sweeter muffin, substitute 1 cup sweetened dried cranberries
FOR GLAZE-
2 tablespoons orange juice
3 tablespoons sugar

Instructions
In a medium-sized 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 in a preheated 450 degrees Fahrenheit oven for 18 to 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.


Originally Submitted
3/8/2010





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