Outrigger Energy Muffins

These wholegrain mix muffins, studded with cranberries, seeds, chocolate and nuts and scented with orange are 100% whole-grain, and they taste great! Also they can of course be iced or glazed.

• 1 c Anita Organic Stone Ground Whole Wheat Flour (Hard Red) from Chilliwack BC 1/2 c Anita Organic
• Unbleached Flour
• 3/4 c quick-cooking oats
• 1/4 c nonfat dry milk
• 2/3 c Panela Natural Whole Cane Syrup Sugar
• 2 t baking powder
• 1/4 t salt ¼ t ginger
• 1/2 c unsulfured unsweetened dried cranberries 1/2 c regular dried cranberries 1/2 c pumpkin seeds 1/2 c semisweet or dark chocolate chips 1/2 c walnuts
• 1 T tangerine zest (finely grated peel)
• 2 large eggs
• 3/4 c milk
• 1/3 c vegetable oil

Preheat the oven to 375°F. Line muffin tin with papers, or grease a muffin top pan for “cookies”.

1. In a medium-sized bowl, whisk together the dry ingredients.
2. Stir in the cranberries, seeds, chocolate chips and nuts.
3. Whisk together the tangerine zest, eggs, milk, and oil.
4. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough!
5. Fill the muffin liners or tops pan about 3/4 full.
6. Bake for 18 to 20 minutes, until they're golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.