Cass's Cranberry-Orange Mint Whole Grain Muffins
1 1/2 cups whole wheat flour
3/4 cup quick-cooking rolled oats
1/4 cup nonfat dry milk powder
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped pecans
1 tablespoon orange zest
2 tablespoons fresh orange mint leaves, minced (or substitute mint)
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter
In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, minced herbs, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until just blended (not too much!). Fill 12 greased muffin cups or paper liners about 3/4 full. Bake in a preheated 350°F oven for 18-20 minutes, until golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer to a rack.
