Cranberry Sauce Oatmeal Muffins Print recipe & shopping list |
Submitted by: Monki Chef
"Do you love muffins?
If you do, you'll understand why I 'gave' myself two Gastroflex silicon molds. When Santa doesn't know where to get certain baking items, one must procure these things after Christmas!
These silicon molds are so easy to clean, they truly are non-stick, and best of all, muffins pop right out of them. After the muffins are baked in these beautiful molds, I let them cool on the cooling racks for 10 minutes before turning the muffins out. No muss, no fuss!
I made a variation of my favorite cranberry sauce filled oatmeal muffins in them, and boy did the kitchen smell good. These sweet treats won't last long!" - Kelly Estes, 'Hot Cookin' Chick'
Directions |
Ingredients
Step 1
Combine oats and milk; let stand 15 minutes. Oats will soak in the milk.
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Ingredients
Step 2
Meanwhile, put flour, sugar, baking powder, salt, ground ginger and cinnamon in a bowl and whisk to combine. Add chopped pecans to bowl.
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Ingredients
Step 3
In a third bowl, combine a beaten egg, the non-fat Greek yogurt, and canola oil. Stir well.
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Step 4
Add the dry ingredients to the wet ingredients. Stir just to moisten; be careful not to overmix.
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Ingredients
Step 5
Prepare your muffin pans as needed (non-stick spray, muffin papers, etc.). Put 2-3 T. muffin mix into the bottom of each muffin on the tin. Then put 1 T. cranberry sauce on top of each muffin mixture. Follow with 2 T. muffin mixture to top it off. The cranberry sauce should be sandwiched between the muffin mixtures.
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Step 6
Bake at 425 degrees F. for 20-25 minutes. Makes about 1 dozen muffins.
(Photo by Kelly Estes)
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