Hardy muffins with a sweet citrus glaze, we can't think of a better way to start the morning.
Excerpted from The Baker's Catalogue, ©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
For the muffins:
1 1/2 cups whole wheat flour or 100% 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, chopped
1/2 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
For the glaze: 2 tablespoons orange juice
3 tablespoons sugar
1. 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.
2. Bake the muffins in a preheated 350 degrees 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.
3. 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.
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