Cranberry Whole-Grain Muffins
Tart and tasty whole grain muffin. Vegan substitutions included.
Yield: 12 muffins
- 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
- 2 TBS orange juice
- 1 cup powdered sugar sifted
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.
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
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".