Oatmeal Cranberry Muffins
There's more than one way to have oatmeal for breakfast, and these muffins are admittedly more appealing than a bowl of oatmeal, especially in warm weather. Fresh cranberries add lively color and a tart-sweet flavor burst. You can buy oat flour at a health food store, or make it at home by whirring rolled oats in a blender or food processor.
2-2/3 cups oat flour
8 tablespoons sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1/4 cup extra-light olive oil
2/3 cup low-fat (1%) milk
1 cup cranberries, fresh or frozen
1 teaspoon grated orange zest
1 tablespoon old-fashioned rolled oats
1 Preheat the oven to 375°F. Grease and flour 12-cup muffin tin or line with paper liners.
2 In a medium bowl, combine the oat flour, 7 tablespoons of the sugar, the baking powder, and salt. In a medium bowl, combine the eggs, oil, and milk. Make a well in the center of the flour mixture. Add the egg mixture and stir until just combined. Stir in the cranberries and orange zest.
3 Divide the batter among the muffin cups and sprinkle with the rolled oats and the remaining 1 tablespoon sugar. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a rack.
Makes 12 muffins servings.
Per muffin: 177 calories, 6.9g total fat (1g saturated), 36mg cholesterol, 3.1g dietary fiber, 24g carbohydrate, 5g protein, 313mg sodium.