Healthy + Delicious Holiday Muffins
It's that time of year again - shopping, drinking, gathering, partying, indulging, not-sleeping..the list goes on. These holiday-friendly cranberry whole wheat muffins are the perfect thing to satisfy your guests, family, + sweet tooth; and will keep you full throughout your busy day (month!).
We opted for cranberries because they're seasonal, tart, + a superfood. You can make these ahead of time; and if cranberries aren't your thing, substitute the flavour to make them your own. If you give these a shot, don't forget to tag us (#prettysweetpastryboutique) and let us know how they turn out!
Yields: 12 regular sized muffins/approx. 24 miniature muffins
Cranberry Whole Wheat Muffins
You Will Need:
- muffin pan
- muffin liners
- ice cream scoop*
- mixing bowl(s)
- spatula or mixing spoon
*Note: We love to use ice cream scoops to evenly portion out our batter. If you don't have one, thats okay. Two spoons are also great - use one spoon to scoop out the batter, and the other to help scrape it into the pan.
- 3/4 cup whole oats
- 1 cup buttermilk
- 1/2 cup Red River cereal (uncooked)
- 1 cup whole wheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1 egg
- 1/3 cup melted butter
- 1 cup cranberries, fresh or frozen *
- 1/2 cup toasted, chopped pecans (optional)
*Note: try substituting cranberries for a different fruit like blueberries or raspberries; or even dark chocolate chips. *drool*
Pre-Heat oven to 375 F
Mise-en-place = to put in place*
*Note: we LOVE mis-en-place when there are a lot of ingredients involved. Baking is a science, and even simple muffins can flop if the amounts are off. It's important to measure out everything before you begin, in case an ingredient is missing from your pantry or has expired without you knowing. Ingredients are best at room temperature, unless stated otherwise, so this is an opportunity to take your eggs out. Once every measurement has been accounted for, it makes the mixing process a lot easier + fun!!
*Read the method from start to finish, before you begin. Not all recipes follow the same methods.
1. In a large bowl, combine oats, Red River cereal, + buttermilk to soak for 40 mins. (This bowl will be used as the main mixing bowl, so make sure it is large enough to hold everything.)
2. While you're waiting, you can use this time to toast your pecans (or any other nut you want to go with). This can be done in a skillet on medium heat, or on a baking tray (lined with parchment) in the oven. Let toast until fragrant, and allow nuts to cool.
3. Prepare your muffin pan with liners so it's ready to go once your batter is made up. If you don't want to use liners, grease your pan with a non-stick spray of your choice.
4. In another bowl, combine flour, baking soda, baking powder, cinnamon, + salt. Sift together. (if you don't have a sieve, use a whisk to mix together)
5. Combine the melted butter, brown sugar, + the egg, and stir until smooth. Add to cereal mixture. Then add the dry ingredients and mix well.
6. Fold in cranberries (or other mix-ins). Scoop into muffin pan, about 3/4 full. Bake for 20-25 minutes for regular size, and 17-20 minutes for miniature size. Oven time may have to be adjusted depending on the power of your oven. If the muffins are golden brown around the edges, puff up, and bounce back to the touch - they are ready.
7. Allow to cool before digging in!!
Muffins can be stored in air-tight containers on the countertop. If you decide to freeze, individually wrap them in cello plastic and store in air-tight containers. To enjoy, allow the frozen muffin to get to room temperature or simply heat up in the toaster oven.
(This is an adapted version of Red River cereal's muffin recipe)