Oatmeal Cranberry Muffins

Oatmeal Cranberry Muffins
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 3.0 g
  • Cholesterol: 6.0 mg
  • Sodium: 256.0 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Oatmeal Cranberry Muffins calories by ingredient
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Introduction

This is a recipe from Healthy Decadence w/ a few mods. My wife made some recently and they were very good and better than expected! This is a recipe from Healthy Decadence w/ a few mods. My wife made some recently and they were very good and better than expected!
Number of Servings: 1

Ingredients

    Ingredients

    1 cup old-fashioned rolled oats
    1 cup low-fat buttermilk
    Butter-flavored cooking spray
    3/4 cup craisans
    2 teaspoons granulated sugar
    3/4 cup whole grain oat flour
    2 tablespoons flax flour
    1 teaspoon cinnamon
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 egg whites, lightly beaten
    1/2 cup firmly packed light brown sugar
    1/4 cup light butter (from a stick), softened
    1/4 cup fat free, artificially sweetened vanilla yogurt
    2 teaspoons raw sugar(for topping)

    In a medium bowl, stir together the oats and buttermilk. Let the mixture stand for about 20-30 minutes until the milk is absorbed.

    Preheat the oven to 400 degrees. Line the 12 cups of a standard muffin tin with silicone or foil (not paper) cupcake liners or muffin pan. If using the foil liners or muffin pan, lightly mist them with spray.

    In a small bowl, mix the cranberries with the granulated sugar.

    Add the flour to the bowl of a food processor or mini-food processor fitted with a chopping blade. Process it for 1 minute. Add the cinnamon, baking powder, baking soda and salt and sift them into a small mixing bowl.

    Add the egg whites, brown sugar, butter and yogurt to a medium mixing bowl. Using a sturdy whisk or spatula, mix them together until they are well combined and all lumps are removed. Then stir in the oat mixture, until just combined.

    Stir in the flour mixture until just combined then fold in the cranberries. Divide the batter evenly among prepared muffin tins. Sprinkle the raw sugar evenly over the tops. Bake the muffins on a middle oven rack a toothpick inserted in the center comes out dry (a few crumbs are okay), about 28-33 minutes. Makes 12 muffins.

    Each muffin has: 125 calories, 4 g protein, 21 g carbohydrates, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 2 g fiber, 256 mg sodium

    Traditional muffins have: 278 calories, 5 g protein, 34 g carbohydrates, 14 g fat, 2 g saturated fat, 19 mg cholesterol, 2 g fiber, 171 mg sodium

Directions

Bake the muffins on a middle oven rack a toothpick inserted in the center comes out dry (a few crumbs are okay), about 28-33 minutes. Makes 12 muffins

Number of Servings: 1

Recipe submitted by SparkPeople user GDOBBIN.

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