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Cranberry Oat Muffins

Makes 12 muffins

These tart, tasty muffins can be enjoyed year-round if you freeze fresh cranberries when they are available in the fall. It is unnecessary to thaw cranberries before using in this recipe.

Ingredients

3/4 cup rolled oats 175 mL
1 1/2 cups all-purpose flour, divided 375 mL
1 cup granulated sugar 250 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2 mL
1/2 cup butter or margarine 125 mL
1 1/2 cups fresh or frozen cranberries, chopped 375 mL
2 tsp grated lemon zest 10 mL
2/3 cup 2% milk 150 mL
1  egg, beaten 1 
  Topping  
2 tsp ground cinnamon 10 mL
2 tsp granulated sugar 10 mL
  • Preheat oven to 400°F (200°C)
  • One 12-cup muffin tin, greased or paper-lined

Instructions

Step 1
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.

Step 2
Toss cranberries with reserved flour; stir into flour mixture.

Step 3
Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not overmix. Spoon into lightly greased or paper-lined muffin cups, filling three-quarters full.

Step 4
Topping: Combine cinnamon and sugar; sprinkle over muffins. Bake in preheated oven for 20 to 24 minutes or until tops of muffins spring back when lightly touched.

Tips

If fresh or frozen cranberries are unavailable, try soaking 3⁄4 cup (175 mL) dried cranberries in 1⁄2 cup (125 mL) orange juice or water for about 15 minutes, or replace cranberries with blueberries.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 muffin
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 235
14%
Fat / Lipides 9.2 g
Saturated / saturés 5.2 g
+ Trans / trans 0.4 g
Cholesterol / Cholestérol 37 mg
9%
Sodium / Sodium 213 mg
12%
Carbohydrates / Glucides 35.2 g
7%
Fiber / Fibres 1.7 g
Sugars / Sucres 18.7 g
Protein Protéines 3.9 g
8%
Vitamin A / Vitamine A
3%
Vitamin C / Vitamine C
5%
Calcium / Calcium
9%
Iron / Fer
DIETITIAN’S MESSAGE
These tangy muffins, along with fresh fruit, cottage cheese and a glass of milk, make a great get-up-and-go start to the day; you get fiber, calcium and many other valuable vitamins and minerals. 

Contributor
Laura M. Hawthorn
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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