Cranberry Whole Grain Muffins
Recipe: #9354
April 30, 2013
Categories: Breads, Breakfast, Cranberry, Brunch Oven Bake, Vegetarian, Quick Breads, Flour, Muffins, more
"King Arthur Flour recipe. Using the dried sweetened type cranberries yields a slightly sweeter muffin, although the reduced sugar types of dried cranberries now available maybe not so much."
Original is 12 servings
Ingredients
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- GLAZE
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Nutritional
- Serving Size: 1 (85.7 g)
- Calories 199.3
- Total Fat - 5.1 g
- Saturated Fat - 1 g
- Cholesterol - 37 mg
- Sodium - 133.7 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 2.5 g
- Sugars - 22.4 g
- Protein - 4.7 g
- Calcium - 80 mg
- Iron - 1 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 375°F.
Step 2
Prepare a 12-cup muffin tin by greasing, or fill with cupcake liners and spritz those with nonstick cooking spray.
Step 3
Stir together the dry ingredients in a mixing bowl, then add cranberries and nuts. Whisk together the orange zest, extract, eggs, milk, and oil or melted butter, then stir into the dry ingredients, mixing until just combined.
Step 4
Pour batter into the muffin tin, dividing equally.
Step 5
Bake at 375F for 18 to 20 minutes, until a toothpick tests clean.
Step 6
Cool in the pan for 5 minutes then finish cooling on a wire rack.
Step 7
To male glaze, mix together the powdered sugar and orange juice. Microwave and continue stirring until sugar dissolves thoroughly.
Step 8
Dip the tops of warm muffins into the glaze, then allow them to finish cooling and set.
Tips
No special items needed.
2 Reviews
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