Crunchy Oat And Cranberry Muffins Recipe Recipe

Name: Crunchy Oat And Cranberry Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. all-purpose flour; 3/4 c. whole wheat flour; 1 c. oatmeal (only old fashioned); 1/2 c. brown sugar; 1 tbsp. baking pwdr; 1 teaspoon salt; 1 teaspoon cinnamon; 1 c. fresh or possibly frzn cranberries; 1/4 c. butter, melted (or possibly oil); 1 c. lowfat milk; 1 egg

Servings: persons

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 c. oatmeal (only old fashioned)
1/2 c. brown sugar
1 tbsp. baking pwdr
1 teaspoon salt
1 teaspoon cinnamon
1 c. fresh or possibly frzn cranberries
1/4 c. butter, melted (or possibly oil)
1 c. lowfat milk
1 egg

1
Preheat oven to 425 degrees.
2
Grease muffin pans.
3
In a bowl combine dry ingredients.
4
Toss cranberries with 1 tbsp.
5
of dry ingredients; set aside.
6
Mix oil, lowfat milk and egg.
7
Stir wet into dry ingredients.
8
Then stir in cranberries.
9
Bake 15-20 min till lightly browned.
10
Let stand 5 min before removing from tin.

614

kcal

Calories

Fat

100

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 11 ingredients. The key ingredients include: 3/4 c. all-purpose flour, 3/4 c. whole wheat flour, 1 c. oatmeal (only old fashioned), 1/2 c. brown sugar, and more.

Yes, Crunchy Oat And Cranberry Muffins Recipe 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.

Crunchy Oat And Cranberry Muffins Recipe

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