These hearty, whole-grain muffins have become a staple at my house, and I find myself making them about once a week. They’re easy, delicious, and a healthy snack. The kids like them when they come home from school, and I enjoy one in the morning with a big cup of hot coffee.
Here’s how to make the muffins!
1 1/2 cups whole wheat flour
3/4 cup oats (I always use old-fashioned)
1/4 cup nonfat dry milk
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped cranberries (you can use fresh or frozen, but I usually use dried and just leave them whole)
1/2 cup chopped pecans (or more! or walnuts! or both!)
1 Tbsp. orange zest (I usually just add a tablespoon or so of orange juice … it’s much easier and has the same effect)
3/4 cup milk
1/3 cup oil or melted butter
Whisk dry ingredients together in a large bowl; stir in pecans and cranberries. In a separate bowl, combine wet ingredients and pour into the bowl with the dry mix. Stir until blended, but don’t overbeat or the muffins will be tough. Pour into greased muffin cups. I find this recipe makes 12 regular-sized muffins (fill the cups about 3/4 full), plus there’s enough to make a small 8×8″ pan of thin bars.
Bake at 350 degrees for 18 or 20 minutes, until golden brown. Enjoy!