The tender muffins, studded with cranberries and nuts and scented with orange are 100% whole-grain. This traditional Thanksgiving flavor combination, in muffin form, make a delicious and healthy start to your day of feasting. Pair this with the cider and you've got a great combination!
For Muffins:
1 & 1/2 cups whole wheat flour
3/4 cup quick-cooking oats
1/4 cup nonfat dry milk
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, frozen, or dried cranberries
1/2 cup chopped pecans or walnuts *(I toasted mine and sprinkled them with cinnamon when they were still hot. Toasting the nuts always enhance their flavor and make a huge difference)
1 tbsp. finely grated fresh orange zest
2 large eggs
1/3 cup vegetable oil
For glaze:
2 tbsp. orange juice
3 tbsp. sugar
Directions:
Put oven rack in middle position and preheat oven to 350 degrees. Grease muffin cups or line muffin cups with liners. Whisk together flour, oats, powdered milk, sugar, baking powder, and salt in a medium bowl. Add cranberries and nuts. Whisk together orange zest, eggs, ilk, and oil. Stir into dry ingredients until just combined. Divide batter among muffin cups and bake for 18-20 min., or until they are golden brown. Cool in pan on rack for 5 min., then turn out onto rack.
To make glaze:
Stir together orange juice and sugar in a small saucepan and bring to a boil. Brush the tops of the muffins with the mixture while still warm.
