Cranberry Orange Oatmeal Muffins with Flax
Indulge in the delightful goodness of these Cranberry Orange Oatmeal Muffins, a wholesome and guilt-free treat perfect for breakfast or a mid-day snack. Infused with the zesty flavor of orange juice and the tartness of dried cranberries, these muffins are lightly sweetened with brown sugar, making them a perfect balance between healthy and delicious. The inclusion of ground flax seeds adds a nutty flavor and boosts the omega-3 fatty acid content, while the applesauce serves as a natural substitute for oil, keeping the muffins moist without the extra calories. Each bite is a delightful combination of flavors and textures that will leave you feeling satisfied and nourished.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
nonfat dry milk powder
1/4 cup (Measure and add directly to the mixing bowl.)
vinegar
1 tablespoon (Add directly to the mixing bowl with milk powder.)
water
5 ounces (Use room temperature water to mix with milk powder and vinegar.)
oatmeal
1 cup (Use uncooked rolled oats.)
egg substitute
1/4 cup (Measure and set aside for mixing with the wet ingredients.)
applesauce
2 tablespoons (Measure and mix into the wet mixture.)
dried cranberries
1/3 cup (Measure and set aside for the dried fruit mixture.)
orange juice
3 tablespoons (Measure for heating with cranberries.)
all-purpose flour
1/2 cup (Sift before adding to the dry ingredients.)
whole wheat flour
1/2 cup (Sift before adding to the dry ingredients.)
ground flax seeds
2 teaspoons (Add directly to the dry ingredient mixture.)
pumpkin pie spice
1/8 teaspoon (Add directly to the dry ingredient mixture.)
cinnamon
1/4 teaspoon (Add directly to the dry ingredient mixture.)
packed brown sugar
3 tablespoons (Pack and measure before mixing with dry ingredients.)
baking powder
1 teaspoon (Add directly to the dry ingredient mixture.)
baking soda
1/2 teaspoon (Add directly to the dry ingredient mixture.)
salt (optional)
1/4 teaspoon (Add at your discretion, can be omitted.)
chopped pecans (optional)
1/4 cup (Chop and add to the dry mix if desired.)
Instructions
1
Preheat your oven to 400°F (200°C). Lightly spray twelve medium muffin cups with cooking spray to prevent sticking.
2
In a mixing bowl, whisk together the nonfat dry milk powder, vinegar, and water until combined to create a makeshift buttermilk.
3
In a separate medium bowl, combine the uncooked oatmeal and the prepared buttermilk. Let this mixture stand for about 10 minutes to allow the oats to soften.
4
Meanwhile, in a small saucepan, combine the orange juice and dried cranberries. Heat over medium heat, stirring occasionally, until the orange juice is mostly absorbed by the cranberries. Remove from heat and set aside.
5
In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, ground flax seeds, pumpkin pie spice, cinnamon, brown sugar, baking powder, baking soda, and salt (if using). Add the warmed cranberries and mix until well combined.
6
In the bowl with the soaked oatmeal, stir in the egg substitute and applesauce, mixing well.
7
Gradually pour the oat mixture into the bowl of dry ingredients. Stir gently until just combined, taking care not to overmix. The batter should be slightly lumpy but fully moistened.
8
Fill each muffin cup almost to the top with batter, then place in the preheated oven. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9
Once baked, cool in the pan on a wire rack for 5 minutes. Gently remove the muffins from the pan and place them on the wire rack. As a finishing touch, brush the tops with a little extra orange juice and sprinkle with a touch of granulated sugar, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Orange Oatmeal Muffins with Flax?
They are a wholesome and guilt-free treat infused with orange juice, tart dried cranberries, and ground flax seeds, using applesauce as a natural oil substitute.
What temperature should I preheat my oven to?
Preheat your oven to 400°F (200°C) before baking the muffins.
How do I prevent the muffins from sticking to the pan?
Lightly spray twelve medium muffin cups with cooking spray before adding the batter.
How do I make the makeshift buttermilk for this recipe?
Whisk together 1/4 cup nonfat dry milk powder, 1 tablespoon vinegar, and 5 ounces of water until combined.
How long should the oatmeal soak in the buttermilk mixture?
The uncooked oatmeal and buttermilk mixture should stand for about 10 minutes to allow the oats to soften.
What should I do with the dried cranberries and orange juice?
Heat them in a small saucepan over medium heat until the orange juice is mostly absorbed by the cranberries.
Which dry ingredients are included in the sifted mixture?
Sift together all-purpose flour, whole wheat flour, ground flax seeds, pumpkin pie spice, cinnamon, brown sugar, baking powder, baking soda, and optional salt.
What is the benefit of adding ground flax seeds?
Ground flax seeds add a nutty flavor and boost the omega-3 fatty acid content of the muffins.
What serves as the oil substitute in these muffins?
Applesauce is used as a natural substitute for oil, keeping the muffins moist without extra calories.
What type of flour is used in this recipe?
The recipe uses a combination of 1/2 cup all-purpose flour and 1/2 cup whole wheat flour.
How should the wet and dry ingredients be combined?
Gradually pour the oat and egg mixture into the dry ingredients and stir gently until just combined; the batter should remain slightly lumpy.
How much batter should I put in each muffin cup?
Fill each muffin cup almost to the top with the prepared batter.
How long do the muffins need to bake?
Bake the muffins for 20 to 25 minutes.
How do I check if the muffins are done?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
What is the cooling process for these muffins?
Cool them in the pan on a wire rack for 5 minutes, then remove them from the pan to finish cooling on the rack.
Are there any optional ingredients for this recipe?
Yes, salt and chopped pecans are listed as optional ingredients.
What is the suggested finishing touch after baking?
Brush the tops with extra orange juice and sprinkle with a touch of granulated sugar if desired.
How many muffins does this recipe make?
This recipe is designed to make twelve medium-sized muffins.
What kind of oatmeal should I use?
The recipe calls for 1 cup of uncooked oatmeal, specifically rolled oats.
Can I use real eggs instead of egg substitute?
While the recipe specifies egg substitute for a healthier profile, you could likely use a large egg, though it may change the nutritional values.
What spices provide the flavor in these muffins?
The recipe uses pumpkin pie spice and cinnamon to provide a warm, spiced flavor.
Is the brown sugar measured specifically?
Yes, you should use 3 tablespoons of packed brown sugar.
What kind of milk powder is needed?
You should use nonfat dry milk powder to maintain the low-fat nature of the recipe.
How much orange juice is required for the cranberry mixture?
You will need 3 tablespoons of orange juice to heat with the dried cranberries.
Should the vinegar be a specific type?
The recipe simply lists vinegar; standard white vinegar or apple cider vinegar usually works well for creating makeshift buttermilk.
How much baking powder and baking soda is used?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
When should I add the pecans if I choose to use them?
Chopped pecans should be added to the dry ingredient mixture before combining with the wet ingredients.
What makes these muffins a good snack?
They are a perfect balance of healthy and delicious, featuring whole grains, fiber, and low fat content.
Is there any fat in this recipe?
The recipe is designed to be low fat by avoiding oil and using nonfat milk powder and applesauce.
What is the texture of the final muffin batter?
The batter should be fully moistened but slightly lumpy to ensure the muffins remain tender.