Oatmeal cranberry muffins

January 14, 2019

 

 

I've been making these muffins since my daughter was old enough to eat solid food. My "health food" philosophy doesn't revolve around organic or non-GMO products. My focus is on reducing the amount of processed foods that we eat. I try to feed my family food that is made from whole identifiable ingredients and food that wasn't pre-packaged as often as possible. That being said, everyone has their days. I said I TRY which doesn't mean I achieve my goal 100% of the time. 

 

Every day I have to pack my kid a lunch. I try to provide a grain, a fruit or veggie, a dairy or protein and a main item. This recipe is a great go-to for the grain. I always hope she eats the muffin with the yogurt or fruit and saves the other to have with her "main" which is either a sandwich or leftover dish. These muffins contain moderate sugar, whole grains and are delicious. My husband consumes them happily as well, so they're not just for the kiddos. Also, don't you just love the embossed mixing bowl in the photo below? I bought a nesting set about 15 years ago and have lost the smallest one. I wish I could find them again.

 

Ingredients:

3/4 cup whole wheat flour

3/4 cup white flour

1 cup old fashioned oats

1 tsp cinnamon

1 tsp salt

1 tablespoon baking powder

3/4 cup dried or fresh cranberries

1/2 cup brown sugar

1 cup milk

1 egg

4 Tbsp melted butter *

*You can replace 2 Tbsp of the butter with canola oil or applesauce if you'd like.

 

 

Directions:

  • Preheat oven to 425° 

  • Combine dry ingredients (including brown sugar) and mix thoroughly breaking up any sugar or cranberry clumps. 

  • Combine melted butter, milk and egg in bowl or large liquid measuring cup. Whisk until egg is incorporated evenly. 

  • Add wet ingredients to dry. Mix (as Alton Brown recommends) using the "Muffin Method" with a few swift strokes. Just try to get the flour all moistened, don't worry about clumps.

  • Scoop mix evenly into 12 muffin cups. I love my new OXO muffin tin that was recommended by America's Test Kitchen.

  • Sprinkle a few more oats on top of each one for baking. It gives the a nice finishing touch.

  • Bake for 12-15 minutes or until a toothpick comes out clean. Mine were around 192° inside using my Thermapen instant read thermometer.

They don't rise a ton and aren't winning any beauty contests but they are easy, healthy and delicious. Additionally, I almost always have these ingredients in my house. I buy large bags of Craisins at my local warehouse store and tend only to use fresh cranberries when they are in season around the holidays. Please note that while I LOVE the fresh berry version, they can be a bit tart. I pop the muffins in an airtight container on my counter and use them up throughout the week.

 

 

Please reload

Our Recent Posts

Granola - choose your own adventure style

August 28, 2019

Blueberry Zucchini Bread

August 26, 2019

Oatmeal cranberry muffins

January 14, 2019

1/1
Please reload

Tags

©2018 by Photogenic Kitchen. Proudly created with Wix.com

Vermont, USA

This site was designed with the
.com
website builder. Create your website today.
Start Now