I made oatmeal muffins with cranberries last week and really wanted to add some form of orange, but we were totally out of citrus. I bought a bag of clementines yesterday so I made more muffins… any excuse to make more muffins!
These muffins have great texture without being dry and have lots of flavor thanks to the brown sugar, cranberries and orange zest. Here’s my recipe that I adapted from these Brown Sugar Oat Muffins from Taste of Home.
Cranberry Orange Oatmeal Muffins
Makes 12 muffins
1 cup quick cooking oats
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup canola oil or butter (melted and cooled)
3/4 cup milk (I used 2%)
1 teaspoon vanilla
3/4 cup dried cranberries
zest of 1 clementine (or any other citrus)
1. Re-hydrate the cranberries by putting them in a bowl and adding a few tablespoon of hot water. Let them sit for a few minutes then drain the excess water off. Grate the orange zest while you are waiting.
2. Combine the first six ingredients in a large bowl. In a small bowl, beat the eggs, milk, oil and vanilla together.
3. Add the wet ingredients to the dry ingredients and mix until just moistened. Fold in the cranberries and orange zest.
4. Fill a greased or lined muffin tin and bake at 400 degrees for 15-17 minutes.