It's no secret that I have a weakness for healthier muffins. Especially during the busy holiday season, it's helpful to have a breakfast that you can grab as you head out the door. These are similar to the bread I recently made, but the addition of oatmeal gives it a heartier breakfast taste. The orange isn't as pronounced in these muffins, but it is still there. I could imagine these muffins being served as part of a light breakfast or brunch on Christmas morning. I like to eat one with another one of my favorite seasonal treats, clementines.
Cranberry Orange Muffins
source: The Way the Cookie Crumbles
Makes 12 muffins
1 ½ cups whole wheat flour
¾ cup quick-cooking rolled oats
¼ cup buttermilk powder or nonfat dry milk
2 teaspoons baking powder
1 tablespoon orange zest (finely grated orange peel)
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
½ cup chopped pecans or walnuts (optional)
2 large eggs
⅔ cup (4.67 ounces) sugar
¾ cup milk
⅓ cup melted butter or vegetable oil (I substituted unsweetened applesauce.)
2 tablespoons orange juice
3 tablespoons sugar
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, oats, milk powder, baking powder, and orange zest in a large mixing bowl. In a separate mixing bowl, whisk egg until broken up. Add sugar and whisk until combined. Whisk in butter (or oil) and milk.
3. Add cranberries and nuts, if using, to dry ingredients and stir to combine. Add milk mixture and fold with rubber spatula until batter comes together. Do not overmix.
4. Divide batter among 12 muffin cups. Bake until toothpick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes, then transfer them to a rack.
5. If using glaze: 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.