Oatmeal Whole Wheat Muffins With Dried Cranberries Recipes

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

Ingredients

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 :

LEMON CRANBERRY WHOLE WHEAT MUFFINS

Lemon Cranberry Whole Wheat Muffins image

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.

Provided by Patricia Foreman

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g

OATMEAL WHOLE WHEAT MUFFINS WITH DRIED CRANBERRIES

Oatmeal Whole Wheat Muffins With Dried Cranberries image

Make and share this Oatmeal Whole Wheat Muffins With Dried Cranberries recipe from Food.com.

Provided by KerfuffleUponWincle

Categories Quick Breads

Time 25m

Yield 12 1/2 cup muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2/3 cup whole milk
1/4 cup vegetable oil
1/4 cup molasses
1/4 brown sugar
1 egg (slightly beaten)
1 cup white whole wheat flour
1 cup quick-cooking oats
1 tablespoon double-acting baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg (freshly grated)
1/4 teaspoon salt
1/2 cup dried cranberries

Steps:

Preheat oven to 400F (375F convection).
In a bowl, combine milk, oil, molasses, brown sugar, and the egg.
In a large bowl, combine flour, oats, baking powder, cinnamon, nutmeg, salt, and cranberries.
Stir milk mixture into dry mixture, just till combined. Mixture will be lumpy.
Spoon batter into 12 paper lined muffin tins, filling them 2/3 full.
Bake muffins for 15 minutes (12 minutes convection).

Nutrition Facts : Calories 137.4, Fat 6.1, SaturatedFat 1.1, Cholesterol 16.9, Sodium 184.8, Carbohydrate 18.7, Fiber 2, Sugar 4.9, Protein 3.2

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

Ingredients

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

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

Ingredients

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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