Because saying 'elevenses' sounds cooler than calling it a 'snack', or a 'mid-morning coffee break'.
What I like about this recipe that it's all whole wheat, yet it doesn't have the typical density you'd think a 100% whole wheat muffin would have. Also, the warm muffins are dipped in a simple orange syrup, which adds a burst of orange and an extra, subtle sweetness as well as giving the tops a nice sheen. Similar to how a glazed fruit tart looks compared to one that isn't, it's a simple step that really makes a difference.
Recipe after the jump
Blueberry Whole-Grain Muffins
From King Arthur Flours
- 1 1/2 cups King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
- 3/4 cup quick-cooking rolled oats (I used regular oats)
- 1/4 cup buttermilk powder or nonfat dry milk
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup chopped toasted pecans or walnuts (optional)
- 1 tablespoon orange zest (finely grated orange peel)
- 2 large eggs
- 3/4 cup milk
- 1/3 cup vegetable oil or melted butter (I used butter)
- 2 tablespoons orange juice
- 3 tablespoons sugar
- In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners about 3/4 full.
- Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they're golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
- In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze. Yield: 12 muffins.