Cran-Orange Oatmeal Muffins

These are healthful, moist muffins with a hint of orange flavoring. The cranberries give them a fun kick!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.

Step: 2

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.

Step: 3

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.

Step: 4

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.