A simple gourmet recipe may come with wheat based flour or not, as long it has healthy ingredients won't you agree? Now this simple dessert recipes is about cranberries which we all know healthy, so why not try it out?
Cranberry muffins are satisfying comfort food for breakfast, snack or a simple gourmet dessert. In this recipe
adapted from the Galloping Gourmet’s New Way to Cook Book by Bob Warden, cranberry muffins are baked
using whole-wheat flour to create a more nutritious treat so you can enjoy with less guilt eating more muffins.
Cranberries are high in antioxidants, phytonutrients and vitamin C thus making these New England cranberry
whole-wheat muffins the perfect breakfast choice for the whole family. In this simple dessert recipe oatmeal is
also included, which makes the muffins healthier and fluffy.
The muffin batter can be prepared ahead of time. Scoop the batter in the muffin tins then cover with a plastic
wrap. Place them in the refrigerator. First thing in the morning pop them in the oven, so that the aroma
of freshly baked muffins will waft through the whole house and greet the whole family a very good morning.
It is important thing to remember that when making tender and moist muffins never over mix the batter. Just
combine the dry and the wet ingredients just enough so that all the flour is moistened. Over mixing the batter
until smooth will create tough and dry muffins. If the batter that is somewhat lumpy and thick then it is ideal.
Make sure that they are all in room temperature before combining the ingredients and making the batter. Mix
the dry and wet ingredients separately and then added together gradually to form the batter. Use a wooden
spoon or spatula to fold in the ingredients. Stir the dry and wet ingredients together gently until everything is
moistened. Use a small ice cream scoop or spoon to portion or distribute the batter in the muffin tin.
Bake the muffins in the middle of the oven. Position the oven rack accordingly. This allows for even heat
distribution. The muffins will have a nice crunchy top and soft and tender center.
¾ cup whole wheat flour
¾ cup all purpose flour
`1/2 cup old fashioned oatmeal
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup chopped fresh or frozen, thawed cranberries
2/3 cup brown sugar
¾ cup milk
¼ cup vegetable oil
1. Preheat the oven to 425 degrees F. Then spray a muffin tin with nonstick oil.
2. Stir together the flours, oatmeal, baking powder, salt, cinnamon, cloves, cranberries, and brown sugar in a
3. Stir together the milk, egg, and oil in a separate bowl. Then gradually add the milk mixture to the flour
mixture, stirring until just moist.
4. Pour the batter into the muffin tin and bake for 10 minutes, or until toothpick inserted into the center
comes clean. Then remove from the oven.
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