Cranberry Oat Muffins
Packed with fresh cranberries, these Cranberry Oat Muffins are a delicious way to start a chilly morning during the holidays!
Servings: 12 muffins
Calories: 252kcal
Ingredients
- 1¼ cups Bob's Red Mill Organic All-Purpose Baking Flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1½ cups old-fashioned rolled oats divided
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup sour cream
- 2 large eggs
- ½ cup milk
- 2 Tbsp vegetable or canola oil
- 1 cup cranberries chopped
- ½ cup pecans chopped
Instructions
- Preheat oven to 400°F. Line a standard muffin tin with paper liners, or grease muffin cups.
- Using a large bowl, add flour, baking powder, cinnamon, nutmeg, salt, 1¼ cups of rolled oats, brown sugar and granulated sugar; stir until well combined.
- In a separate bowl, add sour cream, eggs, milk and oil; stir until well combined. Pour liquid mixture into bowl with dry ingredients. Stir until just combined, taking care not to overmix.
- Fold cranberries and chopped pecans into batter.
- Fill muffin cups ~¾ full. Sprinkle tops of muffins with the remaining ¼ cup of rolled oats.
- Bake for 18-20 minutes at 400°F, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 233mg | Fiber: 2g | Sugar: 19g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
