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Cranberry Whole Grain Muffins

Created by Sue on April 30, 2013

1 1/2 cups whole wheat flour (6 ounces King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour)
3/4 cup quick-cooking oats (2 5/8 ounces quick-cooking oats)
1/4 cup buttermilk powder (or nonfat dry milk, 1 3/4 ounces)
2/3 cup sugar (4 5/8 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen chopped cranberries (or dried cranberries craisins)
1/2 cup chopped toasted pecans or walnuts

1 to tablespoons orange zest
1 1/2 tsp. orange extract (optional)
2 large eggs
3/4 cup milk (6 ounces)
1/3 cup vegetable oil (or melted butter 2 1/4 ounces)
GLAZE
2 tablespoons orange juice (1 ounce)
3 tablespoons sugar (1 1/4 ounces sugar or 1 cup (4 ounces) confectioners' sugar, sifted)

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.