Wednesday, October 10, 2007

Cranberry Oat Muffins

Yields: 12 muffins

1 cup quick cooking rolled oats
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1 grated rind of a whole orange
1/2 cup fresh or frozen cranberries, halved
1/3 cup low-fat milk
1 egg, beaten
1/4 cup oil
1/4 cup light sour cream
2 tablespoon light cream cheese
1/4 cup juice of one orange

Combine dry ingredients together well. Combine wet ingredients together well. Mix until dry ingredients are just moistened. Do not over mix — 15-20 strokes should be just enough. Fill muffin tins 3/4 full. Bake at 375 degrees for 20-25 minutes.

Courtesy of Smitten Kitchen

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