Pumpkin Cranberry Oat Bran Muffins
Recipe: #22680
January 26, 2016
Categories: Breakfast, Oats, Cranberry, Pumpkin, New England, Brunch, Oven Bake Low Fat, Vegetarian, Muffins, Kosher Dairy, more
"A moist breakfast muffin. Blueberries could be used instead."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 108.9
- Total Fat - 1.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 18.5 mg
- Sodium - 191.5 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 5.8 g
- Sugars - 10.5 g
- Protein - 3.3 g
- Calcium - 96.4 mg
- Iron - 2.1 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 F. Coat a 12 cup muffin tin with non-stick cooking spray.
Step 2
Mix all the dry ingredients except the oats together in a large bowl. Make a well in the middle and set aside
Step 3
In a medium bowl, mix together all of the wet ingredients except the cranberries.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients and mix them together just until everything is moist.
Step 5
Fold in the cranberries
Step 6
Divide the batter evenly in the 12 muffin cups.
Step 7
Sprinkle the oats on top of the muffins and press them down slightly to keep them from falling off when the muffins rise.
Step 8
Bake for 20 minutes.
Step 9
Cool slightly and remove from muffin tin to a wire rack.
Tips
No special items needed.
1 Reviews
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