here is what was cooking that day
Cranberry Orange Muffins (adapted from King Arthur Flour)
Makes 12 muffins
1½ cups white whole wheat flour
¾ cup quick-cooking rolled oats
¼ cup buttermilk powder or nonfat dry milk
2 teaspoons baking powder
1 tablespoon orange zest (finely grated orange peel)
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
½ cup chopped pecans or walnuts (optional)
2 large eggs
⅔ cup (4.67 ounces) sugar
¾ cup milk
⅓ cup sour cream
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, oats, milk powder, baking powder, and orange zest in a large mixing bowl. In a separate mixing bowl, whisk egg until broken up. Add sugar and whisk until combined. Whisk in sour cream and milk.
3. Add cranberries and nuts, if using, to dry ingredients and stir to combine. Add milk mixture and fold with rubber spatula until batter comes together. Do not overmix.
4. Divide batter among 12 muffin cups. Bake until toothpick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes, then transfer them to a rack.
Looking over this recipe, I am not remembering adding dry milk... O well.
Were they good? Eh. If you like cranberry-orange muffins, then I would say, yes (pretty enthusiastically too)! If you prefer a good banana nut or pumpkin muffin, like me, these aren't going to be top on your baking list. Anyway, if you want some, I have a dozen or two in my freezer.