I enjoy muffins for breakfast and this is a great new recipe to add to my convenient, healthy breakfast muffin choices. The combination is filling and balanced with whole grains, fruit and nuts. What could be better? Oh yeah, they’re really good!! Especially right out of the oven. They make the perfect afternoon snack too!
I love the way the re-hydrated, nutrient rich, dried cranberries pop when you bite into them, along with the fresh tangy sweet flavor the orange adds. And I know I’m getting some healthy omega-3’s and protein with the walnuts, not to mention the health benefits of the fiber filled whole wheat flour and oatmeal.
Using dried cranberries let’s you enjoy these muffins all year round and you don’t even feel like you’re eating something a little bit healthier.
THE YUMMY FILLING REAL FOOD INGREDIENTS
Then add buttermilk, yogurt, melted butter and an egg to the bowl and whisk everything together. Stir in the oatmeal with a spatula and let them rest while preparing the other ingredients. It keeps the oatmeal from being too dry and I prefer moist muffins.
Measure the flour, baking powder, baking soda, sugar, cinnamon and salt into another bowl and whisk together. I use glass mixing bowls similar to these.
Note: Rapadura sugar is an unrefined cane sugar that preserves its essential minerals and vitamins. Being organic, damaging pesticides are also eliminated.
Chop with a chef’s knife both the walnuts and cranberries into small pieces, so you can get a piece in almost every bite. After the oatmeal mixture has had a chance to soften, add it to the dry ingredients. Stir the mixture together being careful not to over mix. Then fold in the walnuts and cranberries.
Using a small measuring cup or a scoop, evenly divide the batter between 12 paper lined muffin cups. I use “Unbleached Totally Chlorine-Free (TCF)” liners to bake in and then place my muffins in decorator papers for serving. I also use USA Pan Bakeware, this six piece set is a great starter set.
Sprinkle a tiny bit of sugar on top of each muffin to give them a little crispiness. Bake until a toothpick inserted into the muffins comes out clean. Remove them from the oven and let sit in the muffins cups briefly, then move to a wire rack.
Cranberries have long had a history of being a healthy fruit to add to your diet. They are a superfood full of vitamin C and fiber. In the antioxidants category, cranberries are higher than almost every other fruit and vegetable. Dried cranberries have just as many nutrients as fresh cranberries.
Cranberry and Fresh Orange Oatmeal Muffins
Prep Time: 20 Minutes Cook Time: 15 Minutes Yield: 12 Servings
- 1 Large Orange (Organic is Best Since We’ll be Zesting It)
- 1 Tablespoon Orange Zest
- 1/3 Cup Orange Juice, Squeezed from the Orange
- 1 1/3 Cups Buttermilk (Ingredients Should be Cultured Milk and Salt Only)
- 1/3 Cup Plain Greek Yogurt (Check for Unwanted Additives)
- 2 Tablespoons Unsalted Butter, Melted and Cooled
- 1 Large Egg, Room Temperature
- 1 Cup Old Fashioned Rolled Oats
- 1 1/3 Cups Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/3 Cup Rapadura Sugar, Organic Unbleached and Unrefined (Or Granulated Sugar)
- 1 Teaspoon Cinnamon (Try Pumpkin Pie Spice if You Have It)
- 1/4 Teaspoon Sea Salt
- 1/2 Cup Dried Cranberries (Watch the Added Sugar and Unwanted Ingredients)
- 1/2 Cup Raw Walnuts
- Pre-heat your oven to 375 degrees. Zest the entire orange and squeeze 1/3 cup juice from it. Add the zest and juice to a small bowl.
- Add the buttermilk, yogurt, butter and egg to the bowl and whisk everything together. Add the oatmeal and let rest for about 15 minutes while preparing the other ingredients.
- Add the flour, baking powder, baking soda, sugar, cinnamon and salt to a medium-sized bowl and whisk together.
- Chop both the walnuts and cranberries into small pieces, so you can get a piece in almost every bite.
- After the oatmeal mixture has had a chance to soften, add it to the dry ingredients. Stir the mixture together being careful not to over mix.
- Fold in the walnuts and cranberries.
- Using a 1/4 cup measure or a scoop, evenly divide the batter between 12 paper lined muffin cups. I use “Unbleached Totally Chlorine-Free (TCF)” liners to bake in and then place my muffins in decorator papers for serving.
- Sprinkle a tiny bit of sugar on top of each muffin.
- Bake for approximately 15 minutes depending on your oven. Check that a toothpick inserted into the muffin comes out clean.
- Remove from the oven and let sit in the muffins cups for about 5 minutes, then move to a wire rack.