Muffins

Breakfast Berry Oat Muffins

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Prep Time: 15 Minutes

Total Time: 37 Minutes

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Ingredients

  • 1 C. applesauce
  • 1 C. dried cranberries, raisins or dates
  • 1 C. blueberries
  • 1 Tbsp. orange zest
  • 1 Tbsp. lemon zest
  • 1 C. milk or buttermilk
  • 2 eggs
  • 3/4 C. honey
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 1/3 C. unsalted butter
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 Tbsp. Rumford® Baking Powder
  • 1/2 C. sesame seeds
  • 1 C. bran
  • 2 C. whole wheat pastry flour
  • Extra oats and blueberries for garnish

Directions

  1. Preheat the oven to 375° F. Spray muffin tins with Baker’s Joy® Non-Stick Baking Spray; set aside.
  2. Stir together the oats, flour, bran, sesame seeds, baking powder, baking soda and salt.
  3. Cut in the butter, then the oil and applesauce, until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix together the honey, eggs, milk, and zests.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Stir in the berries and stir dough mixture with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed.
  6. Scoop the dough into muffin tins. Press a sprinkling of oats and blueberries over the tops.
  7. Bake for about 22 minutes or until just firm in the center. Cool on a rack.

Breakfast Berry Oat Muffins

rpic_20170418154509_lg

Prep Time: 15 Minutes

Total Time: 37 Minutes

Ingredients

  • 1 C. applesauce
  • 1 C. dried cranberries, raisins or dates
  • 1 C. blueberries
  • 1 Tbsp. orange zest
  • 1 Tbsp. lemon zest
  • 1 C. milk or buttermilk
  • 2 eggs
  • 3/4 C. honey
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 1/3 C. unsalted butter
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 Tbsp. Rumford® Baking Powder
  • 1/2 C. sesame seeds
  • 1 C. bran
  • 2 C. whole wheat pastry flour
  • Extra oats and blueberries for garnish

Directions

  1. Preheat the oven to 375° F. Spray muffin tins with Baker’s Joy® Non-Stick Baking Spray; set aside.
  2. Stir together the oats, flour, bran, sesame seeds, baking powder, baking soda and salt.
  3. Cut in the butter, then the oil and applesauce, until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix together the honey, eggs, milk, and zests.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Stir in the berries and stir dough mixture with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed.
  6. Scoop the dough into muffin tins. Press a sprinkling of oats and blueberries over the tops.
  7. Bake for about 22 minutes or until just firm in the center. Cool on a rack.

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