Community Pick
Cranberry Oatmeal Muffins
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 236.59 ml rolled oats
- 236.59 ml low-fat sour cream or 236.59 ml yogurt
- 118.29 ml oil
- 59.14 ml white sugar
- 118.29 ml brown sugar
- 1 egg
- 236.59 ml flour
- 4.92 ml salt
- 4.92 ml baking powder
- 2.46 ml baking soda
- 9.85 ml orange rind, grated
- 177.44 ml cranberries, chopped
directions
- 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.
Questions & Replies
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A few questions: What are you doing with that oatmeal in the yogurt? Do you mix it in to the oil-sugar-egg blend and then fold in the flour? Are you folding it in or mixing and does it matter whether you do one or the other? Also, how much batter are you putting into each muffin cup- 1/2 full? 2/3? 3/4? One commenter said her batter overflowed in baking. It seems like it's an important detail to mention, and I'm surprised it's not something many people have brought up in the comments.
Reviews
see 69 more reviews
Tweaks
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Two years later, I tried this again. I never use AP flour any more and advise a half-cup AP and a half-cup whole wheat or almond flour for this lovely seasonal recipe. The tweak will enrich the muffins but not make them dense. Top with toasted almond slivers or chopped walnuts or pecans if you like. Try reducing the salt to 1/2 tsp., 3/4 tsps. at most. I used nonfat organic plain yogurt, so my muffins were healthy, and the batter was not too thick. Then you might like to fold in a half-cup pecans or walnuts with the orange zest and chopped or diced cranberries. Heat the cooled muffins, slice in half, and serve with the best organic preserves you can find and afford. In my opinion. the white and light brown sugars don't make the muffins too sweet (orange zest can be bitter), but if you like your muffins moist and sweeter, the jam should please your palate. Make sure to include the oats and yogurt with the wet ingredients. Don't forget or neglect this nutritious contribution!
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My 5 year old ate almost the whole batch! My 7 year old hated them. I loved them, so I will make again! Loved that they're semi- healthy with the Oats, I replaced half of the white flour with WholeWheat flour. Since WW soaks up moisture I added an extra 1/4 cup Greek Yogurt, I used a mixture of lite sour cream and Greek Yogurt or just Greek yogurt... I can't remember. I replaced half of the oil with applesauce plus a tiny extra. I did 1.5 tsp baking and 1 tsp baking powder, so I upped both by 1/2 tsp. I didn't have an orange so I attempted zesting 2 cuties- ridiculous I know and figured some is better than none. I squeezed the juice out of one extremely ripe cutie and poured that in, to give more moisture and flavor. Wish my cranberries were bigger pieces I chopped too small, will chop less next time. My first step I did was I put the cranberries in the food processer with the amount of white sugar the recipe called for and let them absorb the sweetness while mixing the other ingredients. Before baking I topped them with Sugar in the Raw for texture, sparkle and sweetness! Yum, looked prettier cooked w/o muffin wrapper. Thanks it's a keeper!
see 8 more tweaks
RECIPE SUBMITTED BY
Ranikabani
United States