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Weekday toaster oven muffins with coconut, chia seeds, and dried cranberries

Servings 6 muffins

Ingredients

  • 4 oz whole wheat pastry flour This is about 1 cup. All purpose also works.
  • 1 tsp baking powder
  • 1 heaping tbsp unpacked, dark brown sugar
  • 1/4 tsp salt
  • 4 oz whey If you don't have whey, you could use milk, buttermilk, or plain yogurt. Greek yogurt might be too thick.
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1.9 oz canola oil This is a bit less than 1/4 cup.
  • 1 tbsp chia seeds This is about 0.4 oz.
  • 1 tbsp unsweetened, shredded coconut This is about 0.3 oz.
  • 1 small handful dried cranberries I like the ones sweetened with apple juice. This is about 2 oz.

Instructions

  1. Preheat your toaster oven to 400°F/205°C, and set the convection setting on. You can use your regular oven too, obviously, though without convection they may take a little longer to bake.

  2. Spray your 6 cup muffin tin with cooking spray, or line with muffin papers.

  3. Combine the flour, baking powder, sugar, and salt in a large bowl.

  4. Make an indentation in the center of the dry ingredients mixture. Add in the wet ingredients: whey, oil, egg, and vanilla. Without combining them with the dry ingredients, whisk together the wet ingredients. You could (and probably should) thoroughly mix the wet ingredients together in a separate bowl before adding to the dry ingredients, but that is one dish too many for my weekday mornings.

  5. Using a rubber spatula, gently stir the wet ingredients into the dry ingredients until they are just combined. Don't overstir.

  6. Add in the chia seeds, coconut, and cranberries, stirring just once or twice to distribute them evenly.

  7. Divide evenly amongst the *six* muffin tins, then bake for 14-16 minutes, testing for doneness with a toothpick. They should be lovely, risen and golden colored.