Thursday, February 19, 2009

cranberry whole-grain muffins

Now this is a proper whole grain muffin! It's made with whole wheat flour and oats, and also has fresh cranberries, orange zest and chopped walnuts. The original recipe actually calls for an orange glaze, but I omitted it because I didn't feel it needed more sugar. Without the glaze, the muffins still have a touch of sweetness which contrasts very nicely with the tartness of the cranberries. And best of all, they are moist and tender, not tough like I feared a whole grain muffin might be.


  1. Very yummy, an excellent breakfast.

    The orange flavor is pretty strong. Some might say too strong. Not that I would, but some might. ;)

  2. It IS a little strong, I agree; I found it almost off-putting but forgot to mention that in the post. The difference with this muffin and the cranberry-orange nut bread I made in December is that the latter used orange extract (which was much more subtle in my opinion)instead. I actually used less orange zest than was called for in this recipe. Still, I had St. Joseph's Baby Aspirin flashbacks from the baking smells.


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