Rye Oat Muffins With Cranberries Recipes

CRANBERRY OAT MUFFINS

"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 12

Cranberry Oat Muffins image

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

Ingredients

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

RYE OAT MUFFINS WITH CRANBERRIES

These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

Provided by WizzyTheStick

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Rye Oat Muffins With Cranberries image

Steps:

Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
In another bowl blend eggs, milk and oil.
Add the cranberries to the egg mixture.
Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
Fill 12 non stick muffin pans 2/3 full with batter.
Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.

Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5

Ingredients

1/2 cup oats
1/2 cup flour
1 cup wholemeal rye flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons brown sugar
2 eggs (slightly beaten)
1 cup skim milk
4 tablespoons vegetable oil
1/2 cup dried cranberries
1/2 cup chocolate chips (optional)

CRANBERRY HARVEST MUFFINS

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

Cranberry Harvest Muffins image

Steps:

Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

CRANBERRY OATMEAL MUFFINS

Make and share this Cranberry Oatmeal Muffins recipe from Food.com.

Provided by Ranikabani

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

Cranberry Oatmeal Muffins image

Steps:

Preheat oven to 400 degrees F.
Soak oats in yogurt or sourcream just enough to make it moist.
Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
In a separate bowl, add oil, sugars, and egg.
Beat until well blended.
Gradually fold in dry ingredients.
Add chopped cranberries and orange zest.
Put in greased muffin tins.
Bake for 20 minutes.

Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1

Ingredients

1 cup rolled oats
1 cup low-fat sour cream or 1 cup yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

CINNAMON OAT RYE MUFFINS

I went to the grocery store intending to by spelt flour. The store I went to did not carry spelt flour but they had an array of non-wheat flours. I randomly pick dark rye flour. Why, because it was cheap. I've been really looking into stepping away from wheat products because wheat is acidic. Well I came home to see if there were any good rye recipes like muffins, or brownies but all I kept seeing was recipes for rye bread; and if I did find a muffin or brownie recipe it always required you to mix rye flour with all purpose flour, which would have defeated the whole point. I remembered seeing a rye and oat muffin recipe on line and that was my inspiration. I took a more complicated recipe and simplified it. I used rye and oat flour not white and rye flour with whole rolled oats like the original recipe entailed and I came up with something great! Cinnamon Rye Oat Muffins!

Provided by Jenna C.

Categories Breakfast

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

Cinnamon Oat Rye Muffins image

Steps:

Combine all dry ingredients in a large bowl.
Beat eggs lightly and mix with wet ingredients.
Combine dry and wet ingredients, line muffin pan with non-stick spray.
Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.

Nutrition Facts : Calories 234.4, Fat 8.1, SaturatedFat 1.7, Cholesterol 45.1, Sodium 522.5, Carbohydrate 33.9, Fiber 6.2, Sugar 9.2, Protein 7.5

Ingredients

1 cup dark rye flour
1 cup finely blended oats
1/2 teaspoon salt
6 tablespoons sugar
3 tablespoons baking powder
2 tablespoons cinnamon
2 eggs (or flax egg)
1 cup non-dairy milk (I used rice milk)
2 tablespoons vanilla extract
3 tablespoons grapeseed oil (or olive oil)

OATMEAL-CRANBERRY MUFFINS

Betty Crocker's Heart Healthy Cookbook shares a recipe! Wholesome muffins packed with old-fashioned oats, flaxseed, cinnamon and cranberries make a hearty breakfast - ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 12

Number Of Ingredients 11

Oatmeal-Cranberry Muffins image

Steps:

Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 300 mg, Sugar 15 g, TransFat 0 g

Ingredients

1 cup buttermilk or sour milk
1 cup old-fashioned oats
3/4 cup packed brown sugar
1/3 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries, chopped

More about "rye oat muffins with cranberries recipes"

OAT MUFFINS RECIPE | KING ARTHUR BAKING

Web In a large bowl, stir together the flour, oats, sugar, salt, and baking powder. In a separate bowl, beat together the milk, butter (or oil), eggs, and …
From kingarthurbaking.com
4.5/5 (58)
Calories 180 per serving
Total Time 38 mins

Preheat the oven to 400°F. Lightly grease a standard muffin pan or line the pan with papers and grease the papers., In a large bowl, stir together the flour, oats, sugar, salt, and baking powder., In a separate bowl, beat together the milk, butter (or oil), eggs, and vanilla., Stir the wet ingredients into the dry, mixing only enough to combine evenly., Scoop the batter into the prepared pan.
Sprinkle with sugar., Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean.
Remove from the oven and cool on a rack for 5 minutes before tipping the muffins out of the pan and returning to the rack to finish cooling completely., Store, wrapped, at room temperature for 2 days or freeze for longer storage.

Rye Oat Muffins With Cranberries Recipes

CRANBERRY OAT MUFFINS

"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

RYE OAT MUFFINS WITH CRANBERRIES

CRANBERRY HARVEST MUFFINS

CRANBERRY OATMEAL MUFFINS

Make and share this Cranberry Oatmeal Muffins recipe from Food.com.

CINNAMON OAT RYE MUFFINS

OATMEAL-CRANBERRY MUFFINS

Betty Crocker's Heart Healthy Cookbook shares a recipe! Wholesome muffins packed with old-fashioned oats, flaxseed, cinnamon and cranberries make a hearty breakfast - ready in 25 minutes!

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