Cranberry Whole-Grain Muffins

Cranberry Whole Grain Muffins

 

Cranberry Whole-Grain Muffins

Tart and tasty whole grain muffin. Vegan substitutions included.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Yield: 12 muffins

Materials

  • 1 1/2 cups whole wheat flour
  • 3/4 cup quick cooking oats
  • 1/4 cup nonfat dry milk can substitute non-dairy dry milk
  • 2/3 cup sugar I used Turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • Dash cloves
  • Dash nutmeg
  • 1 cup fresh cranberries chopped
  • 1/2 cup pecans toasted and chopped
  • 2 large eggs Can use egg substitute, see below
  • 3/4 cup buttermilk Can use non dairy option, see below
  • 1/3 cup vegetable oil
  • 1 TBS orange zest

Optional Glaze

  • 2 TBS orange juice
  • 1 cup powdered sugar sifted

Instructions

Muffins

  • Preheat oven to 375 degrees F. Grease muffin tin.
  • In a medium sized bowl, whisk together the dry ingredients including spices; add the nuts and cranberries.
  • Whisk together the eggs (or egg replacers), buttermilk (or non dairy replacement), oil and orange zest.
  • Add wet ingredients to dry ingredients and stir until just blended. Fill muffin cups until 3/4 full.
  • Bake for 18-20 minutes or until browned. Remove from oven to rack for cooling. You could top with optional glaze at this point but I found these muffins to be sweet and satisfactory without the glaze.

Optional Glaze

  • Heat juice and sugar in small saucepan or microwave and stir together until glaze forms. Drizzle over muffin tops.
  • Nutrition info for 1 (unglazed) muffin made with egg and buttermilk: 235 calories, 6 g protein, 29 g carbohydrate, 2.5 gram fiber, 11 grams fat, 220 mg sodium

Notes

Adapted from a King Arthur Flour recipe.

Can substitute  Neat Egg or Ener-G egg replacers for the eggs.

There are several egg substitutes but they vary in their leavening ability: 

1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Can substitute non dairy products for dry milk & buttermilk. To make a vegan buttermilk:

Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
Allow mixture to rest for 5-10 minutes until thickened. Makes 1 cup "buttermilk".

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I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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