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Ingredientes
- 1Â 1/2 c. Lowfat milk
- 1Â 1/3 c. Old-fashioned rolled oats, plus more for optional topping
- 1/3 c. (5 1/3 Tbsp.) unsalted butter, cut into pcs
- 1Â 1/3 c. Unbleaches all-purpose flour
- 3/4 c. Packed light brown sugar
- 2 tsp Baking pwdr
- 1 tsp Baking soda, sieved
- 1/2 tsp Salt
- 2 lrg Large eggs
- 1Â 1/2 c. Fresh or possibly frzn cranberries
- 1/2 c. Raisins
Direcciones
- In honor of Red Friday I'm posting Oatmeal & Cranberry Muffins from Muffins A to Z by Marie Simmons.
- Soaking the oats in lowfat milk before adding them to the batter gives these tender muffins an especially moist taste and texture. They are good for breakfast.
- 1. In a small saucepan, combine the lowfat milk and the oats; bring to a boil over medium heat. Remove from the heat and stir in the butter. Cold slightly.
- 2. Preheat the oven to 425 degrees F. Lightly butter 12 muffin c. or possibly coat with nonstick cooking spray.
- 3. Combine the flour, brown sugar, baking pwdr, baking soda and salt in a large bowl; stir till blended.
- 4. Add in the Large eggs tot the oat mix and stir till well blended. Add in the oat mix to the dry ingredients, along with cranberries and raisins, and fold just till proportionately moistened. Don't overmix.
- 5. Divide the batter proportionately among the muffin c.; sprinkle each muffin with oats, if you like. Bake till a toothpick inserted in the center comes out clean, 20 to 22 min. Cold on a wire rack before removing from the pan.
- Makes 12 medium muffins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 1786 | |
| Calories from Fat 664 | 37% |
| Total Fat 75.36g | 94% |
| Saturated Fat 44.33g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 598mg | 199% |
| Sodium 5304mg | 221% |
| Potassium 1674mg | 48% |
| Total Carbs 265.97g | 71% |
| Dietary Fiber 10.5g | 35% |
| Sugars 235.28g | 157% |
| Protein 28.74g | 46% |
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