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    You are in: Home / Recipes / Rye Oat Muffins With Cranberries Recipe
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    Rye Oat Muffins With Cranberries

    Rye Oat Muffins With Cranberries. Photo by Karen67

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    WizzyTheStick's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
    2. 2
      In another bowl blend eggs, milk and oil.
    3. 3
      Add the cranberries to the egg mixture.
    4. 4
      Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
    5. 5
      Fill 12 non stick muffin pans 2/3 full with batter.
    6. 6
      Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 02, 2010


      Super recipe -- my kids loved this one. Adding vanilla and cinnamon gives it more flavor.

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    • on March 06, 2010


      We added the grated rind of an orange and these were absolutely great. We eat a lot of healthy stuff, and we never have time for breakfast, so these were perfect for grab-and-go, healthful, filling bite in the morning. Our oven is pretty efficient and we baked mini muffins, so I'm no help on the baking time -- 25 minutes was fine.

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    • on February 01, 2009


      These little guys are pretty good! I was excited to try a new grain (rye) in our morning muffins, and we weren't disappointed! Since these were for breakfast I omitted the chocolate chips but added a bit of orange juice to balance the tart cranberries. I also used a mixture of coconut oil and applesauce, which imparted a bit of coconut flavor that worked well here. We did end up sprinkling cinnamon sugar on top of these after they came out of the oven...I'm sure the choco chips would have filled that need for a bit of additional sugar. Next time I might add cinnamon to the batter and a touch more sugar...maybe another 1/2 T? Thanks for posting. Made for 123 Hit Wonders.

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    Read All Reviews (6)


    Nutritional Facts for Rye Oat Muffins With Cranberries

    Serving Size: 1 (59 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 116.0
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 35.6 mg
    Sodium 212.6 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 1.0 g
    Sugars 2.4 g
    Protein 3.5 g

    The following items or measurements are not included:

    wholemeal rye flour

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