Rye Oat Muffins With Cranberries Food

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

OATMEAL CRANBERRY MUFFINS

Steps:

• Preheat oven to 400.
• In medium mixing bowl, combine flour, baking powder, sugar and oats.
• Stir in cranberries and walnuts.
• In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.
• Add liquid ingredients to dry ingredients and stir until just combined.
• Pour batter into greased muffin tin. (Batter will be thick.)
• Bake for 20 minutes. Enjoy!

CRANBERRY OATMEAL MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.
• Combine the old-fashioned rolled oats and the milk in a small saucepan.
• Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
• Add the eggs to the cooled oat mixture, stirring until blended.
• Add the oat mixture to the flour mixture, and stir just until blended.
• Stir in the cranberries and nuts. Do not over mix.
• Spoon the batter into the prepared muffin pan cups.
• Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Set pan on a wire rack and let cool 5 minutes.
• Remove muffins from the pan and set on the rack to cool.

RYE OAT MUFFINS WITH CRANBERRIES

Steps:

• Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
• In another bowl blend eggs, milk and oil.
• Add the cranberries to the egg mixture.
• Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
• Fill 12 non stick muffin pans 2/3 full with batter.
• Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

SCANDINAVIAN RYE MUFFINS

Steps:

• Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
• Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
• Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
• Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
• Cooks' Notes:
• Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
• Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
• Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.

CINNAMON OAT RYE MUFFINS

Steps:

• Combine all dry ingredients in a large bowl.
• Beat eggs lightly and mix with wet ingredients.
• Combine dry and wet ingredients, line muffin pan with non-stick spray.
• Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.