Muffins

Cranberry White Chocolate Blender Muffins 

McCann's-+-Hungry-Girl_Cranberry-White-Chocolate-Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 servings

McCann's-+-Hungry-Girl_Cranberry-White-Chocolate-Muffins

Developed by Hungry Girl.

Ingredients

  • 1 ½ C. McCann’s Quick Cooking Rolled Irish Oats
  • 1 C. unsweetened applesauce
  • ½ C. (about 4 large) egg whites or fat-free liquid egg substitute
  • ½ C. all-purpose flour
  • ⅓ C. natural no-calorie sweetener that measures like sugar
  • ¼ C. light butter
  • 1 ½ tsp. Clabber Girl® Double Acting Baking Powder
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. Clabber Girl® Multi-Purpose Baking Soda
  • ⅛ tsp. salt
  • ⅓ C. sweetened dried cranberries, chopped
  • 3 tbsp. white chocolate chips, chopped

Directions

  1. Preheat oven to 350ºF. Line a 12-cup muffin pan with foil baking cups, and/or spray it with Baker’s Joy Nonstick Baking Spray.
  2. Pulse oats to the consistency of coarse flour in a blender. Add all remaining ingredients except cranberries and white chocolate chips. Blend until smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
  3. Stir in half of the cranberries and half of the chips. Transfer to the pan, and smooth out the tops.
  4. Top with remaining cranberries and chips. Bake until a toothpick inserted into the center of a muffin comes out clean, 18–20 minutes.

Cranberry White Chocolate Blender Muffins 

McCann's-+-Hungry-Girl_Cranberry-White-Chocolate-Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 servings

Ingredients

  • 1 ½ C. McCann’s Quick Cooking Rolled Irish Oats
  • 1 C. unsweetened applesauce
  • ½ C. (about 4 large) egg whites or fat-free liquid egg substitute
  • ½ C. all-purpose flour
  • ⅓ C. natural no-calorie sweetener that measures like sugar
  • ¼ C. light butter
  • 1 ½ tsp. Clabber Girl® Double Acting Baking Powder
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. Clabber Girl® Multi-Purpose Baking Soda
  • ⅛ tsp. salt
  • ⅓ C. sweetened dried cranberries, chopped
  • 3 tbsp. white chocolate chips, chopped

Directions

  1. Preheat oven to 350ºF. Line a 12-cup muffin pan with foil baking cups, and/or spray it with Baker’s Joy Nonstick Baking Spray.
  2. Pulse oats to the consistency of coarse flour in a blender. Add all remaining ingredients except cranberries and white chocolate chips. Blend until smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
  3. Stir in half of the cranberries and half of the chips. Transfer to the pan, and smooth out the tops.
  4. Top with remaining cranberries and chips. Bake until a toothpick inserted into the center of a muffin comes out clean, 18–20 minutes.

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