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Thursday, April 7, 2016

Cranberry Whole Wheat Muffins

A quick morning treat with sugar substitute and NO white flour.  Original recipe from King Arthur with my substitutions.  






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Cranberry Whole Wheat Muffins



1 1/2 cups whole wheat flour
3/4 cup quick-cooking oats
1/4 cup buttermilk powder
2/3 cup brown sugar substitute; i.e. Splenda
2 ts baking powder
1/2 ts salt
1 cup cranberries; chopped
1/2 cup pecans; chopped
1 tb orange zest
2 large eggs
3/4 cup buttermilk
1/3 cup canola oil

Preheat the oven to 375°F.

Line with muffin liners and spray all over with Pam 
for easy removal and cleanup. 

In a medium-sized bowl, whisk together the dry ingredients, then stir in
the cranberries and nuts. Whisk together the orange zest, eggs, milk, and
oil or melted butter. Make well in flour mixture and add the wet
ingredients to the dry ingredients, stirring until blended.  Do not
overmix....just stir until  batter has combined.  

Fill the muffin cups or liners about 3/4 full. A Pam coated ice cream scoop
works great for this with easy removal from scoop. .

Bake for 18 to 20 minutes, until they're golden brown. Remove them 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.

Notes:  ©WHStoneman

Yield: 12 muffins


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017