Cran Orange Oatmeal Muffins Recipes

ORANGE OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

HEALTHY CRANBERRY ORANGE OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees, Place liners into a muffin tin or spray with non-stick spray.
• Add the dry ingredients: whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon, and salt, to a large bowl. Combine with a large spoon.
• Mix the soy milk, orange juice, canola oil, applesauce, orange zest together in a medium bowl with a whisk.
• Pour the liquid ingredients into the large bowl with the dry ingredients. Add the cranberries. Stir with a large wooden spoon until the ingredients are just combined. Do not overmix batter.
• Divide the batter evenly into muffin cups - about 1/3 of a cup of batter per muffin.
• Bake the muffins for about 22 to 24 minutes until lightly browned on top.
• After the muffins have cooled for a few minutes, move them to a cooling rack to cool thoroughly.

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 ORANGE BAKED OATMEAL MUFFINS

Steps:

• Whisk the first set of ingredients together and refrigerate overnight.
• The next morning, whisk in the vinegar and baking powder. Divide the batter among 12 greased muffin tin holes and bake at 350* for 35 minutes. Enjoy warm or cold. Refrigerate leftovers. I like to reheat cold muffins in the microwave for 15 seconds.

TASTY ORANGE-OATMEAL MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

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.

CRAN-ORANGE MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.

CRAN-ORANGE BRAN MUFFINS

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.