Oat-Cranberry Muffins

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* Exported from MasterCook *

 

Oat-Cranberry Muffins

 

Recipe By : Beatrice Ojakangas

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1 cup old-fashioned uncooked rolled oats

1/2 cup packed brown sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup fresh cranberries, whole -- * see note

OR frozen cranberries, whole

1 cup skim milk

3 tablespoons unsalted butter -- melted

1 large egg -- lightly beaten

 

*NOTE--If layering with ingredients in a jar, substitute dried cranberries.

 

Preheat oven to 400°F. Lightly grease 12 regular-sized muffin cups or coat with

nonstick spray.

 

In a large bowl, mix flours, oats, brown sugar, baking powder, salt, cinnamon

and cranberries. In small bowl, beat milk, butter and egg together. Stir the

liquid ingredients into the dry ingredients just until blended, about 20

strokes.

 

Spoon the batter into the muffin cups, dividing the batter evenly. Bake for 20

to 25 minutes or until muffins are lightly browned and a wooden skewer inserted

in the center comes out clean. Cool 1 minute, then remove from muffin tin and

cool, or serve warm in a basket.

 

Makes 12 muffins.

 

 

 

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NOTES : This recipe is brought to you via the courtesy of Beatrice Ojakangas,

who is the author of " Light Muffins: Over 60 Recipes for Sweet and Savory

Low-Fat Muffins and Spreads [ClarksonPotter, 1995].

 

This recipe comes from the Today's Health & Wellness magazine - Issue

November/December 2000 (p. 46-47) regarding the article " Good Food Gifts " (pp.

45-47) by Lynette Lamb, who was a past managing editor of Utne Reader and

Minnesota Monthly magazines and she worked at Cuisine. She is now an adjunct

instructor at the University of Minnesota's journalism school.