Orange, Berry & Oat Breakfast Muffins – a delicious recipe with all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F Grease or line a 12-cup muffin tray with paper liners.
2
In a large bowl, combine first 7 ingredients. In a smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients; Stir together just until moistened.
3
Spoon half of the batter evenly into the muffin cups (about 1/3 full). Drop 1 teaspoons of jam in center of batter in each muffin cup. Top evenly with remaining batter and place a final 1/2 teaspoons jam on top of each muffin. With a knife, drag the tip from center outward in a circular motion to create a marbled effect.
4
Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.
604
kcal
Calories
24
g
Fat
88
g
Carbs
12
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
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 cup all-purpose flour, 3/4 cup whole wheat flour, 1 cup quick oats, 2/3 cup granulated sugar, and more.
Yes, Orange, Berry & Oat Breakfast Muffins falls under the Breakfast 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
