Cranberry Oatmeal Muffins

Love the taste of orange and cranberry together in these oatmeal muffins!



Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.

Step: 2

Mix flour, oats, brown sugar, wheat germ, white sugar, salt, baking powder, baking soda, ginger, and cloves together in a bowl; stir in orange zest. Stir in yogurt, oil, egg, and orange juice. Stir in chopped cranberries.

Step: 3

Divide muffin mixture evenly between the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.


Per Serving: 227 calories; protein 3.8g; carbohydrates 30.5g; fat 10.5g; cholesterol 16.1mg; sodium 303.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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