Recipe: Whole-Grain Cranberry Muffins (using whole wheat flour, oats, and buttermilk)

WHOLE-GRAIN CRANBERRY MUFFINS

1 1/2 cups Bob's Red Mill white whole-wheat flour
1 cup fresh cranberries,* coarsely chopped
1/2 cup chopped walnuts, toasted
3/4 cup rolled oats, quick cooking
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons freshly grated orange zest
1/4 cup buttermilk
2 large eggs, lightly beaten
3/4 cup milk, 2 percent or skim
1/3 cup canola oil or light olive oil
FOR THE GLAZE:
2 tablespoons orange juice
3 tablespoons granulated sugar

Position a rack in the center of the oven, and heat oven to 350 degrees. F Lightly grease bottom and halfway up sides of 12 standard-size muffin cups.

In a small bowl, toss 1 tablespoon of the flour with the cranberries and nuts; set aside.

In a large bowl, combine the remaining flour, oats, sugar, baking powder and salt.

In another bowl, whisk together the zest, buttermilk, eggs, milk and oil. Add the wet ingredients to the dry ingredients, along with the cranberry-nut mixture, folding together gently just until combined.

Scoop the batter into the prepared muffin cups, filling them 2/3 full.

Bake the muffins for 16 to 20 minutes or until they're golden brown. Remove from the oven to a cooling rack.

TO MAKE THE GLAZE:
In a small saucepan, bring the glaze ingredients to a boil. Stir and boil just until the sugar is dissolved. Spoon the glaze over the warm muffins.

Remove from the pan, and place the muffins on a wire rack to cool slightly before serving.

*Frozen (unthawed) cranberries may be used if fresh are not available, or the cost is prohibitive. Other brands of white whole-wheat flour, such as King Arthur, are available at many supermarkets.

Makes 12 muffins
Adapted recipe by Bev Shaffer
Source: Cleveland Plain Dealer, April 18, 2007