Traditional English Muffin

Cranberry muffins are satisfying comfort food for breakfast, snack or a simple gourmet dessert. In this recipe adapted from the Galloping Gourmet’s New Way to Cook Book by Bob Warden, cranberry muffins are baked using whole-wheat flour to create a more nutritious treat so you can enjoy with less guilt eating more muffins. Cranberries are high in antioxidants, phytonutrients and vitamin C thus making these New England cranberry whole-wheat muffins the perfect breakfast choice for the whole family. In this simple dessert recipe oatmeal is also included, which makes the muffins healthier and fluffy.

The muffin batter can be prepared ahead of time. Scoop the batter in the muffin tins then cover with a plastic wrap. Place them in the refrigerator. First thing in the morning pop them in the oven, so that the aroma of freshly baked muffins will waft through the whole house and greet the whole family a very good morning.

It is important thing to remember that when making tender and moist muffins never over mix the batter. Just combine the dry and the wet ingredients just enough so that all the flour is moistened. Over mixing the batter until smooth will create tough and dry muffins. If the batter that is somewhat lumpy and thick then it is ideal. Make sure that they are all in room temperature before combining the ingredients and making the batter. Mix the dry and wet ingredients separately and then added together gradually to form the batter. Use a wooden spoon or spatula to fold in the ingredients. Stir the dry and wet ingredients together gently until everything is moistened. Use a small ice cream scoop or spoon to portion or distribute the batter in the muffin tin.

Bake the muffins in the middle of the oven. Position the oven rack accordingly. This allows for even heat distribution. The muffins will have a nice crunchy top and soft and tender center.

Ingredients¾ cup whole wheat flour¾ cup all purpose flour`1/2 cup old fashioned oatmeal1 tablespoon baking powder½ teaspoon salt1 teaspoon cinnamon

1/4 teaspoon ground cloves1 cup chopped fresh or frozen, thawed cranberries2/3 cup brown sugar¾ cup milk1 egg¼ cup vegetable oil

1. Preheat the oven to 425 degrees F. Then spray a muffin tin with nonstick oil.

2. Stir together the flours, oatmeal, baking powder, salt, cinnamon, cloves, cranberries, and brown sugar in a mixing bowl.

3. Stir together the milk, egg, and oil in a separate bowl. Then gradually add the milk mixture to the flour mixture, stirring until just moist.

4. Pour the batter into the muffin tin and bake for 10 minutes, or until toothpick inserted into the center comes clean. Then remove from the oven.

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