Storified by Arya McLean· Fri, Mar 29 2013 17:38:27
Cranberry muffins are a comfort food that is satisfying for breakfast, snack or dessert. In this gourmet cooking 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 more muffins with less guilt. Cranberries are high in antioxidants, phytonutrients and vitamin C making these New England cranberry whole-wheat muffins the perfect breakfast choice for the whole family. This recipe also includes oatmeal, which makes the muffins healthier and fluffy.
You can make the muffin batter ahead of time. Scoop the batter in the muffin tins and cover with a plastic wrap. Place them in the refrigerator and pop them in the oven first thing in the morning, so that the aroma of freshly baked muffins will waft through the whole house and greet the whole family a very good morning.
An important thing to remember when making tender and moist muffins is to never over mix the batter, just combine the dry and the wet ingredients enough so that all the flour is moistened. Over mixing the batter (until smooth) will create tough and dry muffins. Batter that is somewhat lumpy and thick is ideal. Before combining the ingredients and making the batter, make sure that they are all in room temperature. The dry and wet ingredients should be mixed separately and then added together gradually to form the batter. Use a wooden spoon of spatula to fold in the ingredients, stirring the dry and wet ingredients together gently until everything is moistened. Portion or distribute the batter in the muffin tin using a small ice cream scoop or spoon.
Bake the muffins in the middle of the oven, positioning the oven rack accordingly. This allows for even heat distribution and a nice crunchy top and soft and tender center.