These are healthful, moist muffins with a hint of orange flavoring. The cranberries give them a fun kick!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.
Combine oats and orange juice in a large bowl; soak for 15 minutes. Stir yogurt, sucralose sweetener, and molasses into oat mixture; add eggs and beat.
Mix whole wheat flour, rye flour, baking powder, salt, baking soda, and nutmeg into oat mixture; add vanilla and cranberries. Spoon batter into prepared muffin cups and sprinkle pecans over the top of each muffin.
Bake in the preheated oven until golden brown and cooked through, about 20 minutes.
Per Serving: 139 calories; protein 4.7g; carbohydrates 19.6g; fat 5.3g; cholesterol 31.6mg; sodium 279.5mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.