Oatmeal Muffins with Cranberries and Pecans
- Servings : 12
- Dish type : Desserts
- Preparation : 10 minutes
- Total : 30 minutes
Ingredients
• 1/4 cup (60 ml) melted butter
• 1/2 cup (125 ml) brown sugar
• 2 eggs
• 3/4 cup (175 ml) unbleached white flour
• 1 cup (250 ml) oat bran
• 1 cup (250 ml) rolled oats
• 1/2 cup (125 ml) milk (almond milk is great in this recipe)
• 1 tsp (5 ml) vanilla extract
• 3 tbsp (45 ml) chopped pecans
• 2 tsp. (10 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1 cup (250 ml) dried cranberries, coarsely chopped
• 1/4 cup (60 ml) orange juice*
• 1 pinch of cinnamon (optional)
Preparation
- In a shallow dish, soak the chopped cranberries in the orange juice to rehydrate them.
- Preheat oven to 375°F (180°C).
- In the first bowl, mix the melted butter and brown sugar.
- Add the eggs and mix well.
- Add the almond milk and vanilla.
- Add the dried cranberries and their juice.
- In a second bowl, combine the oat bran, rolled oats, flour, baking powder, baking soda, and cinnamon. Gradually incorporate the dry mixture into the liquid mixture.
- Using an ice cream scoop or two tablespoons, distribute the batter into 12 muffin cups placed in a metal mold or directly into a silicone muffin mold.
- Bake for about 25 minutes (or until a knife blade comes out clean). Let cool before removing from the mold.
* Note: During the holiday season, we often have clementines in our fruit bowl; their juice works perfectly in this recipe.
