Cranberry-Orange Whole Wheat Muffins

Muffins:

1 1/2 cups (170 grams) whole wheat flour or white whole wheat flour

3/4 cup (67 grams) quick-cooking oats

1/2 cup (50 grams) nonfat dry milk

2/3 cup (131 grams) sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (99 grams) fresh or frozen cranberries, chopped, or sweetened dried cranberries (113 grams)

1 tablespoon orange zest

2 large eggs

3/4 cup (170 grams) milk

1/3 cup (67 grams) vegetable oil or melted butter (74 grams)

Glaze:

2 tablespoons (28 grams) orange juice

3 tablespoons (35 gram) sugar or 1 cup (114 grams) confectioners' sugar, sifted

Heat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries.

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 the muffin cups or liners about 3/4 full.  Bake for 18 to 20 minutes, until they're golden brown.

Remove the muffins from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

To make the glaze:

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.

Store on the counter for three days, or freeze for up to 3 months.

Makes 12 muffins.

From King Arthur Flour