Love the taste of orange and cranberry together in these oatmeal muffins!
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
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.
Divide muffin mixture evenly between the prepared muffin cups.
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.