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Cranberry Oat Muffins

The baking bug has struck! Usually this happens when I start to get overwhelmed & becomes my therapy. Therapeutic it is! The first thing I decided I wanted to whip up were some healthy, tasty muffins with a few specific ingredients in mind. I wanted muffins similar to a recipe I had when I was up in South Dakota. Their starbucks carried this muffin that no one else had, so I would always treat myself to one the morning after my overnight business trip. The three main ingredients were yogurt, oats & cranberries. I also wanted a recipe that had NO butter & used whole wheat flour. I searched & searched and found one that was almost right & I altered a bit to make it perfect. It turned out fantastic! After I baked I decided I needed big muffin tins, so I grabbed a pan that makes jumbo muffins for the next time. Hope you enjoy as much as I did! (oh, and one of the new features of my new blog platform that I am testing out today is the ability to upload very large images. My goal is to make your mouth water…is it working?) 

1 c. rolled oats (I will use more than this next time around)
1 c. plain or vanilla yogurt
1/2 c. vegetable oil
3/4 c. brown sugar
1 egg
1 c. all purpose flour (I used whole wheat flour to up the healthy factor!)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 c. cranberries

1. Mix oats in yogurt.

2. Add oil, sugar, and egg. Beat well.

3. Sift in flour, salt, soda, baking powder.

4. BEFORE stirring, sprinkle cranberries over flour mixture.

5. Stir to blend.

6. Fill muffin cups and bake at 400 degrees for 20 minutes. Yields 12 muffins.

YUMMY!!!

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  • Tori @ FIToriBLOG.com - I remember this post! Do you use canola oil? After experimenting, how much oats are you using? I will have to try these! ;) YUMMY!ReplyCancel

  • Kaylie - So this morning I did a quick glance through on your new “Treasury” page with zero intentions of doing a recipe right then and there. Well, breakfast needed to be had and I ran across this recipe, had everything needed, and whipped these suckers up. All I have to say is “YUM!” Super yummy and easily going in my “most definitely again” file. Thanks for posting this!ReplyCancel

  • Ingrid - sounds yummy! I am dairy free any suggestions on substituting the yogurt?ReplyCancel

  • Darene Pungercar - Yummy! Do you use fresh or dried cranberries or does it matter?ReplyCancel

  • Vanessa - These were so good! I used oat flour instead of the wheat flour. I think next time I will add some sunflower and flax seed. Thanks for a great recipe!ReplyCancel

  • Allison - Can these be frozen and thawed to edible consistency?ReplyCancel

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