I had to make refreshments for the Pack meeting last weekend. I made banana muffins because the bananas get ripe so fast here. I wanted to make something a little different to go along with them so I found the Green Hills Ward Cookbook Julia Swinton's submission. If you have the book you already have this recipe minus my notes at the end. These were a huge hit with the raspberries substituted. I don't know if the kids would have eaten them with cranberries. These would be a great breakfast muffin. I think you could mix all the dry ingredients (minus the fruit) ahead of time and then add the wet ingredients and fruit when you are ready to bake. I do this with waffles and it makes it so much easier to make them on a moments notice.
Cranberry Whole-Grain Muffins
From the King Arthur Flower Company, Inc.
Muffins:
1 ½ cups Whole wheat flour
¾ cup quick cook oats
¼ cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 tsp. baking powder
½ tsp. salt
1 cup fresh or frozen cranberries*, chopped
½ cup chopped pecans or walnuts (optional)
1 TBS. orange zest
2 large eggs
¾ cup milk
1/3 cup vegetable oil or melted butter
Glaze:
2 TBS. orange juice
3 TBS. sugar
*for a sweeter muffin, substitute 1 cup sweetened dried cranberries or half fresh and half dried.
Directions:
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.
Bake the muffins in a preheated 350 F oven for 18 minutes, until they are golden brown. Remove from the oven, leave in the pan for 5 minutes, then transfer to a rack.
In a small sauce pan 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. Yield: 12 muffins.
Submitted by Julia Swinton to the GH ward cook book.
My Notes:
I made these with the frozen (do not thaw) raspberries and no glaze. Super tasty. I will make these again as the kids loved them and they are made with whole wheat flour and oats. I might try them with lemon zest too.
