Whole Grain Cranberry Muffins

These healthy and absolutely YUMMY muffins, are loaded with cranberries and nuts and flavored with orange are 100% whole-grain -- and they taste AMAZING!

INGREDIENTS

1/2 cups Whole Wheat Flour or White 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 or frozen cranberries,*

chopped1/2 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

Glaze 2 tablespoons orange juice AND 3 tablespoons sugar

For sweeter muffins you can substitute 1 cup sweetened dried cranberries (but those have added sugar!)

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 about 3/4 full.Bake the muffins in a preheated 350°F 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. Yield: 12 muffins.

You can make these ahead and heat them up in the microwave, or get up before the kids and serve 'em up fresh out of the oven. These tasty guys are the perfect wholesome breakfast on the cold Carolina mornings we've been having around here. It's been in the low, low 20's lately when we rise and shine!

Do try these when you get the chance.

Keep Warm!