Oatmeal Cranberry Muffins
There's more than one way to have oatmeal for breakfast, and these muffins are admittedly more appealing than a bowl of oatmeal, especially in warm weather. Fresh cranberries add lively color and a tart-sweet flavor burst. You can buy oat flour at a health food store, or make it at home by whirring rolled oats in a blender or food processor.
  • 2 2/3 cups oat flour
  • 8 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/4 cup extra-light olive oil
  • 2/3 cup low-fat (1%) milk
  • 1 cup cranberries, fresh or frozen
  • 1 teaspoon grated orange zest
  • 1 tablespoon old-fashioned rolled oats

1. Preheat oven to 375°F. Grease and flour 12-cup muffin tin or line with paper liners.

2. In a medium bowl, combine oat flour, 7 tablespoons of the sugar, the baking powder, and salt. In another medium bowl, combine eggs, oil, and milk. Make a well in center of dry ingredients. Add the liquid ingredients and stir until just combined. Stir in cranberries and orange zest.

3. Divide batter among muffin cups and sprinkle with rolled oats and remaining 1 tablespoon sugar. Bake 20 minutes or until toothpick inserted in center of a muffin comes out clean. Cool muffins in the pan on a rack.

Nutritional Information
Per serving: 177 calories, 6.9g total fat, 1g saturated fat, 3.7g monounsaturated fat, 0.5g polyunsaturated fat, 3.1g dietary fiber, 5g protein, 24g carbohydrate, 36mg cholesterol, 313mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
12 muffins

Prep Time