Orange Cranberry Oat Flour Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups rolled or instant oats.1/2 cups flax seeds2 tsp. baking powder1 1/2 tsp. cinnamon, ground6 packets Splenda (or other zero-cal sweetener)1/2 cup skim milk1 tbsp. I Can't Believe It's Not Butter Light (or comparable)1 orange, seedless, pealed and sectioned1/4 cup dried cranberries
1. In a blender or pulverizer, blend 1 1/2 cups of oats and all the flax seeds into a flour consistency. It may be easier to use already ground flax seeds or to grind them separately in a coffee grinder.
2. Into the oat-flax flour, whisk baking powder, 1 tsp. cinnamon, five packets of Splenda. Set aside.
3. In the blender, blend orange sections, milk, and melted butter to a slushy consistency. If it seems too thick, you can add a little water.
4. Add wet orange mixture to dry mixture, along with cranberries. Stir well, until soupy. Add the remaining oats, until the consistency is thick (similar to mashed potatoes), yet not dry. You may not need the entire remaining 1/2 cup of oats, so use your judgment and just add enough oats to turn it into a reasonable muffin batter.
5. Spray a mufffin tin (or paper muffin cups) with cooking/baking spray. Fill each about 1/2 full, dividing evenly between 12 cups. Spray the tops with butter-flavored spray and sprinkle with a bit of the remaining cinnamon and Splenda.
6. Bake at 375 for 10 to 15 minutes, till they are firm to the touch and a fork or toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AUTIEJ.
2. Into the oat-flax flour, whisk baking powder, 1 tsp. cinnamon, five packets of Splenda. Set aside.
3. In the blender, blend orange sections, milk, and melted butter to a slushy consistency. If it seems too thick, you can add a little water.
4. Add wet orange mixture to dry mixture, along with cranberries. Stir well, until soupy. Add the remaining oats, until the consistency is thick (similar to mashed potatoes), yet not dry. You may not need the entire remaining 1/2 cup of oats, so use your judgment and just add enough oats to turn it into a reasonable muffin batter.
5. Spray a mufffin tin (or paper muffin cups) with cooking/baking spray. Fill each about 1/2 full, dividing evenly between 12 cups. Spray the tops with butter-flavored spray and sprinkle with a bit of the remaining cinnamon and Splenda.
6. Bake at 375 for 10 to 15 minutes, till they are firm to the touch and a fork or toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AUTIEJ.
Nutritional Info Amount Per Serving
- Calories: 76.5
- Total Fat: 2.5 g
- Cholesterol: 0.2 mg
- Sodium: 122.1 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.4 g
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