Cranberry Oat Muffins
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| Ingredients |
| 3/4 cup |
rolled oats |
| 1 ½ cups |
all purpose flour, divided |
| 1 cup |
granulated sugar |
| 2 tsp |
baking powder |
| ½ tsp |
salt |
| ½ cup |
butter or margarine |
| 1 ½ cups |
fresh or frozen cranberries, chopped |
| 2 tsp |
grated lemon zest |
| 2/3 cup |
2 % milk |
| 1 |
egg, beaten |
| Topping |
| 2 tsp |
ground cinnamon |
| 2 tsp |
granulated sugar |
Method
- In a food processor or blender,
process oats until very fine. Combine
oats, flour
(except for 2 tbsp/25 ml), sugar,
baking powder and salt. Cut in butter
with a pastry blender or food processor
until mixture resembles coarse crumbs.
- Toss cranberries with reserved flour;
stir into flour mixture.
- Combine lemon zest, milk and egg;
mix thoroughly. Add to dry ingredients,
stirring just until moistened; do
not over mix. Spoon into lightly greased
or paper-lined muffin cups, filling
three-quarters full.
- Topping: Combine cinnamon and sugar;
sprinkle over muffins. Bake in preheated
400 degree F oven for about 8 minutes
for mini muffins; for regular sized
muffins, bake 20 to 24 minutes or
until tops of muffins spring back
when lightly touched.
Tip: If fresh or frozen cranberries are
unavailable, try soaking ¾ cup
(175 ml) dried cranberries in ½
cup (125 ml) orange juice or water for
about 15 minutes, or replace cranberries
with blueberries.
From Cook Great Food © 2002. Published by Robert Rose. Reprinted by permission
of Dietitians of Canada.
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