Cranberry Orange Oatmeal Muffins Food

CRANBERRY ORANGE OATMEAL MUFFINS (HEALTHY, GLUTEN-FREE)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin or two 6 cup muffin tins - or line with silicone or paper liners.
• Blend the orange, orange zest, with the honey, melted coconut oil, eggs, and vanilla.
• Whisk the oat flour with baking soda, powder, salt, and oats.
• Combine the wet and dry ingredients until just mixed. Don't over mix and if there are a few lumps, it's a-okay.
• Fold in the cranberries.
• Divide batter evenly, filling cups almost to the top. Sprinkle the tops with maple flakes or coarse sugar, if desired. Bake for 15 to 20 minutes, until a toothpick inserted into the center, comes out clean.
• Take the muffin tin out of the oven and place on a wire cooling rack to cool for 10 minutes, before removing the muffins from the pan. Cool on the wire rack or enjoy a sneaky muffin warm, with butter.

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.

HEALTHY CRANBERRY ORANGE OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt, ¼ cup of milk, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk in the orange zest. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Stir in the orange juice. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the cranberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
• Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

CRANBERRY-ORANGE MUFFINS

Steps:

• Set oven to 400°F.
• Line muffin cups with paper baking cups.
• In a bowl, blend together melted butter and brown sugar using a wooden spoon.
• Whisk in eggs, one at a time.
• Stir in vanilla, milk and orange juice.
• In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
• Make a well in the dry ingredients, and pour in orange juice/milk mixture.
• Blend JUST until combined.
• Gently stir in cranberries.
• Divide batter between prepared muffin tins.
• Bake for 22-25 minutes, or until muffins test done.
• Turn out on a cooling rack.
• Note: These muffins freeze beautifully.