CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
HEARTY OATMEAL CRANBERRY MUFFINS
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Grease a 6-cup muffin tin.
OATMEAL CRANBERRY APPLESAUCE MUFFINS
Whole wheat and oatmeal come together with tangy dried cranberries and cranberry sauce to make a tender and slightly chewy, healthy muffin! Originally from Joy the Baker.
Provided by virginie_m
Categories Quick Breads
Time 26m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
- In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture and dried cranberries.
- Stir until just moist.
- Fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of each cup.
- Bake for 16-18 minutes.
Nutrition Facts : Calories 200.5, Fat 4.3, SaturatedFat 0.6, Cholesterol 15.9, Sodium 154.8, Carbohydrate 37, Fiber 3.8, Sugar 16, Protein 5.3
HEALTHY OATMEAL CRANBERRY MUFFINS
From Ocean Spray flyer I found in my odd collection of clipped out and saved recipes. I made these years ago and found them to have a nice hearty texture and a great balance of flavor between the tartness of hte cranberry sauce and the sugars. I hope you like them too.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F and grease or line with papers a 6 cup muffin tin.
- Combine baking mix, oatmeal, brown sugar, & cinnamon in a medium mixing bowl.
- Combine egg, oil and milk in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until the dry ingredients are moist.
- Fill each muffin cup 1/3 full with batter then spoon 1/2 tablespoon cranberry sauce into the center of each cup (be careful not to get in near the edges).
- Top with enough batter to cover the sauce.
- Bake for 20-25 minutes or until golden brown (do not overbake).
- Cool slightly before removing from pan.
Nutrition Facts : Calories 400.8, Fat 15.5, SaturatedFat 3, Cholesterol 38.5, Sodium 291.9, Carbohydrate 59.2, Fiber 3.7, Sugar 29.2, Protein 7.7
CRANBERRY OAT MUFFINS
These aren't heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these!
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
- Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
- Mix all wet ingredients.
- Add wet to dry, stir just until all the dry ingredients are moistened.
- Mix crumb ingredients with fingers.
- Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.
HEARTY, HEALTHY CRANBERRY NUT MUFFINS
A hearty, healthy, tasty bite to accompany your morning coffee! Made with oatmeal, whole wheat flour, yogurt, orange, and walnuts, these muffins pack lots of nutritious goodness -- especially if you include the (optional) flax and chia seeds. For an extra sweet treat-- add in semi sweet chocolate chips. These muffins freeze well to save .
Provided by nycbabs
Categories Quick Breads
Time 50m
Yield 12 Muffins
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Use 3 separate bowls.
- 1st Bowl - Soak the oats in the yogurt and half & half.
- 2nd Bowl - Sift the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg, chia and flax).
- 3rd Bowl - Mix the sugars and the oil. Add in the vanilla and orange juice. Then add the egg and beat until well blended.
- Pour Bowl 3 (wet ingredients) into to Bowl 1 (Oats) and mix well. Then add in the cranberries, orange zest and nuts. (and optional chocolate chips).
- Gradually fold the wet ingredients into the dry ingredients (Bowl 1). Do not overmix.
- Scoop into paper lined muffin tins (or greased and floured muffin tins). Batter will be thick. Fill to top.
- Bake x20 minutes - or until a toothpick comes out clean.
- Yield 12 muffins.
Nutrition Facts : Calories 179.7, Fat 9, SaturatedFat 1.4, Cholesterol 16.4, Sodium 285.6, Carbohydrate 22.7, Fiber 2, Sugar 9.3, Protein 3.1
OAT & CRANBERRY MUFFINS
Adapted from the book "1 Mix, 100 Muffins". These are not to sweet - so perfect for a healthy breakfast!
Provided by Redsie
Categories < 15 Mins
Time 15m
Yield 12 muffins, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Spoon half the batter into the prepared muffin pan.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Nutrition Facts : Calories 2510, Fat 105.2, SaturatedFat 17.1, Cholesterol 432.8, Sodium 1540.2, Carbohydrate 336.1, Fiber 22.6, Sugar 124.4, Protein 59.8
CRANBERRY OATMEAL AND YOGURT MUFFINS
A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.
Provided by Slocan cook
Categories Oatmeal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Grease a 12 cup muffin pan and set aside
- In a medium size bowl combine dry ingredients and set aside
- In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
- Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
- Stir in the oil and combine to make a glossy batter.
- Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
- Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Nutrition Facts : Calories 220.8, Fat 7.1, SaturatedFat 1.4, Cholesterol 35, Sodium 184.4, Carbohydrate 34.9, Fiber 2.4, Sugar 14.4, Protein 5.4
OATMEAL CRANBERRY MUFFINS
Make and share this Oatmeal Cranberry Muffins recipe from Food.com.
Provided by LuAnn_Mason
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400, and line a dozen muffin cups with paper liners.
- While oven is heating, pour milk over oatmeal, and let stand 5 minutes, to allow oats to absorb milk.
- In separate bowl, combine flour, brown sugar, baking powder, salt and nutmeg, and mix well. Add melted margarine and egg to oatmeal mixture and mix well. Fold into dry ingredients, just enough to moisten. Overmixing will make tough muffins.
- Place 1 heaping Tablespoon of batter in bottom of each lined muffin cup, and top with jellied cranberry sauce. Spoon batter over the top of each cranberry filling.
- In small bowl, with two knives, pastry cutter, or in food processor or mixer, combine ingredients for streusel, and sprinkle evenly over the top of muffins.
- Bake 15-20 minutes at 400 degrees.
- Yield: 12 muffins.
Nutrition Facts : Calories 243.6, Fat 9.3, SaturatedFat 2, Cholesterol 20.5, Sodium 218.8, Carbohydrate 36.6, Fiber 1.1, Sugar 18.9, Protein 4
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