Cranberry Oatmeal Muffins – a delicious recipe with Whole Wheat Pastry Flour, All-purpose, Rolled Oats, Brown Sugar, Ground Flax, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the flours, oats, sugar, flax, baking powder, salt, and cinnamon. In a small bowl, mix the cranberries with a tablespoon or two of the dry ingredient mixture until they are sufficiently floured. Set these two bowls aside and get yourself a saucepan.
2
Melt the butter in a saucepan on the stove and let cool a few minutes. Then stir in the milk and beat in the egg.
3
Stir the butter mixture into the dry ingredients. When they are almost combined, gently stir in the cranberries. Don't mix too much.
4
Divide between 12 greased muffin tins. Bake in a preheated 425 degree (F) oven for about 14 minutes, or until a toothpick inserted near the center comes out clean. Do your best not to overbake these beauties. Serve while warm with plenty of butter.
557
kcal
Calories
19
g
Fat
83
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 Whole Wheat Pastry Flour, 3/4 cups All-purpose Flour, 1 cup Rolled Oats, 1/2 cups Brown Sugar, Scant, and more.
Yes, Cranberry Oatmeal 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.
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