Rye Oat Muffins With Cranberries Recipes

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CRANBERRY OAT MUFFINS



Cranberry Oat Muffins image

"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

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

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 :

RYE OAT MUFFINS WITH CRANBERRIES



Rye Oat Muffins With Cranberries image

These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

Provided by WizzyTheStick

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup oats
1/2 cup flour
1 cup wholemeal rye flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons brown sugar
2 eggs (slightly beaten)
1 cup skim milk
4 tablespoons vegetable oil
1/2 cup dried cranberries
1/2 cup chocolate chips (optional)

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.

Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5

OATMEAL-CRANBERRY MUFFINS



Oatmeal-Cranberry Muffins image

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

1 cup buttermilk or sour milk
1 cup old-fashioned oats
3/4 cup packed brown sugar
1/3 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries, chopped

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 WITH APPLESAUCE



Cranberry-Oatmeal Muffins with Applesauce image

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

1 cup unsweetened applesauce
⅓ cup canola oil
¼ cup orange juice
1 large egg, slightly beaten
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
½ cup regular oats, uncooked
½ cup dark brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups chopped fresh cranberries

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

STREUSEL CRANBERRY OAT MUFFINS



Streusel Cranberry Oat Muffins image

Have a healthy appetite for a snack? Try these muffins with the zest of tart cranberries. The streusel topping sweetens them up just a bit, adding a nice balance. -Ursula Maurer, Wauwatosa, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 20

1-1/2 cups old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
1-1/2 cups plain yogurt
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1/2 cup chopped walnuts or pecans, optional
STREUSEL:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired. , Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

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