Oat & Cranberry Muffins – a delicious recipe with flour, baking powder, dark brown sugar, rolled oats, dried cranberries, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Grease a 12-cup muffin pan or line with 12 muffin paper liners.
3
Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
4
Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
5
Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
6
Spoon half the batter into the prepared muffin pan.
7
Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
8
Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
1006
kcal
Calories
66
g
Fat
87
g
Carbs
22
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 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 cup dark brown sugar, 2 cups rolled oats, and more.
Yes, Oat & Cranberry 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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