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Made with old-fashioned rolled oats, white whole wheat flour and yogurt, these healthy-ish breakfast muffins are chock-full of tart cranberries, pecans and orange zest. They are delicious on their own, but are even better served warm with a smear of soft French butter. You can substitute all-purpose flour for the white whole wheat flour if you prefer – just reduce the amount of sugar to 1 cup if you do.

Makes 11 standard muffins

Ingredients


  • 1 1/4 cups (181 grams) King Arthur white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ plus 1/8 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 2 large (100 grams) eggs
  • 1 ¼ cups (302 grams) Greek yogurt (use any fat percentage)
  • 1 cup plus 2 tablespoons (243 grams) firmly packed light brown sugar
  • 1/3 cup (80 grams) whole milk
  • 1/3 cup (71 grams) vegetable oil
  • 1 ½ cups old fashioned rolled oats
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1 1/3 cups (128 grams) fresh or frozen cranberries, cut in half if large (if using frozen cranberries, thaw them and drain on paper towels)
  • 1 cup (100 grams) pecans, toasted and coarsely chopped

Instructions


  1. Position a rack in the center of the oven and preheat the oven to 375˚F. Butter and flour 11 muffin cups, or line them with paper muffin liners.
  1. In a medium bowl, gently whisk together the flour, baking powder, baking soda, salt and cinnamon; set aside.
  1. In another medium bowl, whisk the eggs until blended. Whisk in the yogurt, brown sugar, milk, vegetable oil, oats, vanilla extract and orange zest. Allow to stand at room temperature for 15 minutes, to soften the oats.
  1. Using a rubber spatula, gently fold the flour mixture along with the cranberries and nuts into the egg mixture, folding just until blended. Spoon or scoop the batter into the muffin cups, filling them most of the way. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool until warm or room temperature, as you prefer.

Recommended equipment:


USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well

LotFancy Tulip Cupcake Wrappers

M KITCHEN WORLD Heat Resistant Silicone Spatula

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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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