Wednesday, February 16, 2011
Would you like to make these beauties? Maybe even today? Here you go:
Whole-Grain Cranberry-Coconut-Flax Muffins
1/4 cup canola oil
1/2 cup milk mixed with 1/2 cup plain nonfat yogurt, OR 1 cup buttermilk
1/3 cup packed brown sugar
1/2 cup whole oats
1 cup white all-purpose flour
2 T. ground flaxseed, with whole-wheat flour added to make 1 cup total (does that make sense?)
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup dried cranberries
1/3 cup shredded coconut
Preheat oven to 400 degrees. Line a 12-cup muffin tin with papers or grease muffin tin cups.
In a large bowl, beat egg, then add oil, milk/yogurt or buttermilk, brown sugar, and whole oats. Mix well.
In a separate bowl, mix white flour, whole-wheat flour mixed with ground flaxseed, salt, baking powder, baking soda, and cinnamon. Mix well.
Add wet ingredients to dry ingredients. Stir to combine, but don't overmix. Stop when flour is incorporated. Add cranberries and coconut.
Spoon into muffin tin. Bake about 15 minutes, watching carefully so as not to overbake. Muffins should be golden brown on top with a crisp top, and a toothpick inserted into a muffin should come out almost clean or clean. Let rest 5 minutes in pan if muffins aren't in paper liners; otherwise remove immediately onto wire rack. Cool completely before storing or freezing.