Cranberry Orange Baked Oatmeal Muffins Recipes

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.

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.

EASY CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

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.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.