Cranberry Whole Grain Muffins Recipes

CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin pan with paper liners.
• In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
• In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
• Add wet ingredients to dry and stir just until blended. Do not over mix.
• Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
• Bake for 15 to 18 minutes or until lightly browned.

LEMON CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

WHOLE WHEAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients.
• Melt the butter.
• Whisk the eggs and orange juice into the melted butter.
• Add the liquid to the dry ingredients mixing until just moistened.
• Fold in the cranberries and oranges being careful not to mash the oranges.
• Spoon the batter into a muffin tin that has been coated with cooking spray.
• Bake for 15- 20 minutes, or until firm and golden brown.

CRANBERRY WHOLE-GRAIN MUFFINS

Steps:

• Preheat oven to 450 degrees.
• In a medium 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 for 18-20 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.
• NOTES: For a sweeter muffin, substitute 1 cup sweetened dried cranberries.