Muffins Cranberry Oatmeal W W Points Plus 3 No Toping Recipe 435

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.

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.

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.

MUFFINS: CRANBERRY, OATMEAL W. W. POINTS PLUS 3 NO TOPING RECIPE - (4.3/5)

Steps:

• 1. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. 2. In a medium bowl combine flour, sugar, baking powder, oats, cranberry and salt. Make a well in center of flour mixture: set aside. 3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture Stir just until moistened (batter should be lumpy). 4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake in a 400; oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Nutrition Facts per muffin for plain, blueberry, cranberry, oatmeal, and poppy seed variations: 136 cal, 5 g total (at (1 g sat. fat). 19 mg chol.. 128 mg sodium, 19 g carbo.. 0 g fiber. 3 g pro. Daily Values: 1% vit A. 6% calcium. 5% iron Exchanges: I Starch, Other Carbo.. 1/2 Fat Streusel Topping: Combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and ¼ teaspoon ground cinnamon. Cut in 2 table¬spoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped nuts. Sizing Up Muffins Muffin cups come in all shapes and sizes, from bite-size minis to standard 21/2-inch cups to jumbo muffins. You'll need to adjust the baking time according to the pan you choose. Mini muffins will bake about 8 minutes less than stan¬dard-size muffins. And for jumbo muffins, lower the oven temperature to 350°F and bake about 30 minutes.

OATMEAL CRANBERRY MUFFINS

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.

WW INSTANT OATMEAL MUFFINS (1 WW POINT EACH)

Steps:

• mix first 5 ingredients
• spoon into 6 muffin cups.
• sprinkle top of each muffin with 1 teaspoons brown sugar.
• bake at 375 for 15-20 minutes.

CRANBERRY-OATMEAL MUFFINS WITH APPLESAUCE

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.