CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
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.
Nutrition Facts :
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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 BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
- Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
OATMEAL-CRANBERRY MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Wholesome muffins packed with old-fashioned oats, flaxseed, cinnamon and cranberries make a hearty breakfast - ready in 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
- Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
- Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 300 mg, Sugar 15 g, TransFat 0 g
CRANBERRY OATMEAL MUFFINS RECIPE
This easy Cranberry Oatmeal Muffin recipe will quickly become one of your favorite recipes to make or eat. Just measure, mix and bake!
Provided by Kathy Kingsley
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 31 g, Cholesterol 46 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 13 g, Fat 11 g, ServingSize Makes 12 muffins (12 servings), UnsaturatedFat 0 g
CRANBERRY-OATMEAL MUFFINS WITH APPLESAUCE
These cranberry-oatmeal muffins are a yummy, not-too-sweet, morning treat with the perfect combination of grainy goodness and tart berries.
Provided by wensaundy
Categories Bread Quick Bread Recipes Muffin Recipes Cranberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine applesauce, oil, orange juice, egg, and vanilla extract in a large bowl; mix well.
- Combine whole wheat flour, all-purpose flour, oats, brown sugar, white sugar, cinnamon, baking soda, and salt in another bowl. Add dry mix to wet mix, stirring just until moistened. Gently fold in cranberries; do not overmix. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are light golden brown, 15 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 35.1 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 211.8 mg, Sugar 16.2 g
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
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