Best Cranberry Oat Muffins Recipes

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

STREUSEL CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired. , Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CRANBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a bowl combine dry ingredients (flour - baking powder) and set aside.
• In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
• Stir in cranberries, walnuts and orange peel.
• Pour into muffin tins and bake for 20 minutes or until muffins are done.

CRANBERRY ORANGE PECAN OAT BRAN MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350. Spray muffin pan with PAM. Stir together oat bran, flour, baking powder and soda and salt and brown sugar. Add cranberries and pecans. In a seperate bowl, whish milk, veg oil, o.j., egg, yogurt and orange rind. Add to flour mixture, stir til moistened. Spoon into muffin pans and bake 18-20 mins.

STREUSEL TOPPED CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400F and line 9 muffin cups with paper liners.
• Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
• Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
• Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
• Spoon batter into the muffin cups.
• Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
• Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
• Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
• Mix all wet ingredients.
• Add wet to dry, stir just until all the dry ingredients are moistened.
• Mix crumb ingredients with fingers.
• Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.

RANDY'S CRANBERRY BUTTERMILK OAT MUFFINS

Steps:

• Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
• Preheat oven to 375F (gas mark 5, 190C).
• Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl.
• Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.

OAT & CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon half the batter into the prepared muffin pan.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.