Cranberry Whole Wheat Muffins

Recipe courtesy of Cranberry Marketing Committee.

Recipe Ingredients:

2 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon orange zest
2 teaspoons ground ginger
1 tablespoon baking powder
5 tablespoons butter, melted and cooled
1 1/4 cups milk
1 large egg
1 large egg yolk
1 cup fresh or frozen cranberries, halved or sliced

Cooking Directions:

1. Thaw cranberries if necessary. All ingredients should be at room temperature.
2. Preheat the oven to 350°F (175°C). Prepare muffin pan by greasing cups or with paper cupcake liners; set aside.
3. Combine flours, sugar, salt, zest, ginger and baking powder in a medium bowl and mix thoroughly.
4. In a separate bowl, combine the melted butter, milk and egg.
5. Add wet ingredients to the dry ingredients and mix just until incorporated. Do not over-mix, or the muffins will be tough. Stir in cranberries just until evenly distributed through the batter.
6. Divide the batter among the muffin cups. Sprinkle some decorative sanding sugar on top of muffins, if desired.
7. Bake for 15 to 18 minutes until lightly browned.

Makes 10 muffins.

Recipe and photograph courtesy of Cranberry Marketing Committee.