Oat Cranberry Muffins Recipes

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CRANBERRY OATMEAL MUFFINS



Cranberry Oatmeal Muffins image

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

1 cup rolled oats
1 cup low-fat sour cream or 1 cup yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

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

CRANBERRY MUFFINS



Cranberry Muffins image

There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut

Provided by Taste of Home

Time 35m

Yield 1.500 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

OAT & CRANBERRY MUFFINS



Oat & Cranberry Muffins image

Adapted from the book "1 Mix, 100 Muffins". These are not to sweet - so perfect for a healthy breakfast!

Provided by Redsie

Categories     < 15 Mins

Time 15m

Yield 12 muffins, 1 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup dark brown sugar
2 cups rolled oats
3/4 cup dried cranberries
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Grease a 12-cup muffin pan or line with 12 muffin paper liners.
  • Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
  • Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
  • Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
  • Spoon half the batter into the prepared muffin pan.
  • Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
  • Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Nutrition Facts : Calories 2510, Fat 105.2, SaturatedFat 17.1, Cholesterol 432.8, Sodium 1540.2, Carbohydrate 336.1, Fiber 22.6, Sugar 124.4, Protein 59.8

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

CRANBERRY OAT MUFFINS



Cranberry Oat Muffins image

These aren't heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these!

Provided by Megohm

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

2 cups oatmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt (small pinch)
1/2 teaspoon nutmeg
1/4 cup brown sugar (you can increase to 1/2 cup if you want these sweeter)
1 cup fresh cranberries
2 eggs, lightly beaten
1/4 cup molasses
1/2 cup milk (I use sour milk)
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons oatmeal
2 tablespoons brown sugar
1 tablespoon flour
1 tablespoon butter

Steps:

  • Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
  • Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
  • Mix all wet ingredients.
  • Add wet to dry, stir just until all the dry ingredients are moistened.
  • Mix crumb ingredients with fingers.
  • Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.

STREUSEL TOPPED CRANBERRY OAT MUFFINS



Streusel Topped Cranberry Oat Muffins image

These are a nice twist to a standard oatmeal muffin. The addition of the whole wheat flour and using dark brown sugar and yogurt just changes the taste and texture of the normal muffin recipe I make. I hope you enjoy the twists to this recipe too. I found this in the Cooking Club magazine.

Provided by HokiesMom

Categories     < 30 Mins

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 18

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/4 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon orange peel, grated
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup dried cranberries
1/2 cup plain yogurt
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 cup old fashioned oats
3 tablespoons dark brown sugar, packed
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400F and line 9 muffin cups with paper liners.
  • Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
  • Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
  • Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
  • Spoon batter into the muffin cups.
  • Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
  • Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

Nutrition Facts : Calories 190.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 40.7, Sodium 251.9, Carbohydrate 27.8, Fiber 2.2, Sugar 11.5, Protein 4.4

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

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