Cranberry Oat Muffins Recipe

Name: Cranberry Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sour Cream; 1/4 cups Milk; 1/4 cups Vegetable Or Canola Oil; 1/4 cups Applesauce; 1 whole Egg; 3/4 cups Brown Sugar, Packed; 1 cup Quick Cooking Oats; 1 cup Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 cup Dried Cranberries

Servings: persons

3/4 cups Sour Cream
1/4 cups Milk
1/4 cups Vegetable Or Canola Oil
1/4 cups Applesauce
1 whole Egg
3/4 cups Brown Sugar, Packed
1 cup Quick Cooking Oats
1 cup Flour
1/2 teaspoons Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Dried Cranberries

1
Preheat oven to 400u00b0F. Line a muffin tin with paper liners.
2
In a large bowl, whisk together sour cream, milk, oil, applesauce, egg and brown sugar. Stir in the oats.
3
In another bowl, whisk together the flour, salt, baking powder and soda. Add wet ingredients to dry ingredients and stir just until combined, being careful not to overmix. Gently fold in cranberries.
4
Divide batter among 11 lined muffin cups, about 2/3 full. Bake on the middle rack of the oven for 18-20 minutes, or until golden and a tester comes out clean.
5
You can use low-fat versions of the sour cream and milk and substitute any dried fruit you have (raisins, currants, etc.).

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Sour Cream, 1/4 cups Milk, 1/4 cups Vegetable Or Canola Oil, 1/4 cups Applesauce, and more.

Yes, Cranberry Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Oat Muffins

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