RYE OAT MUFFINS WITH CRANBERRIES
These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.
Provided by WizzyTheStick
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
- In another bowl blend eggs, milk and oil.
- Add the cranberries to the egg mixture.
- Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
- Fill 12 non stick muffin pans 2/3 full with batter.
- Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.
Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5
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