Orange Cranberry Oatmeal Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cup all-purpose flour1 cup whole wheat flour1 1/4 cup uncooked quick oats1 Tbsp baking powder1 tsp ground cinnamon3/4 cup dried cranberries (Craisins)1 cup water6 oz frozen orange juice concentrate (thawed, undiluted)1 large egg (lightly beaten)1 Tbsp vanilla extract1/3 cup fat-free vanilla yogurt1 Tbsp unpacked brown sugar (optional)
Preheat oven to 400. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl and using a fork combine flours, oats, cinnamon, and baking powder. Add dried cranberries and toss to coat.
In a small bowl combine water, orange juice, yogurt, egg, and vanilla. Add liquid ingredients to dry and mix with a fork until just moistened. Do not overmix.
Spoon batter evenly into prepared muffin cups (cups will be full). Sprinkle tops with brown sugar if desired.
Bake 12-15 minutes or until toothpick inserted in center comes out clean. Remove from pan and place on rack to cool.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MSBEV67.
In a large bowl and using a fork combine flours, oats, cinnamon, and baking powder. Add dried cranberries and toss to coat.
In a small bowl combine water, orange juice, yogurt, egg, and vanilla. Add liquid ingredients to dry and mix with a fork until just moistened. Do not overmix.
Spoon batter evenly into prepared muffin cups (cups will be full). Sprinkle tops with brown sugar if desired.
Bake 12-15 minutes or until toothpick inserted in center comes out clean. Remove from pan and place on rack to cool.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MSBEV67.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 1.4 g
- Cholesterol: 15.5 mg
- Sodium: 131.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.9 g
- Protein: 4.5 g
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