Cranberry–Oatmeal Muffins

Serve these delicious muffins warm with some whipped honey or raspberry jam.

Serves: 18Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy


Serves: 18

Ingredients

  • 1 cup orange juice
  • 1 1⁄2 cups regular oats, divided
  • 1⁄3 cup butter
  • 1⁄3 cup low-fat sour cream
  • 3⁄4 cup brown sugar
  • 1⁄2 cup granulated sugar, divided
  • 1 large egg
  • 2 large egg whites
  • 2 tsp. vanilla
  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1 1⁄2 tsp. cinnamon, divided
  • 1⁄4 tsp. cardamom
  • 1 1⁄2 cups dried cranberries
  • 1⁄2 cup chopped walnuts

Directions

  • Preheat oven to 350°F. Spray 18 muffin cups with nonstick baking spray containing flour and set aside.
  • Pour orange juice into a microwave-safe measuring cup. Microwave on high for 2 minutes, then pour into large bowl. Add 1 1⁄2 cups oats and butter; stir until butter melts. Let stand for 20 minutes.
  • Beat in sour cream, brown sugar, 1⁄4 cup granulated sugar, egg, egg whites, and vanilla. Stir in flours, baking powder, baking soda, salt, 1 teaspoon cinnamon, and cardamom and mix just until combined. Stir in dried cranberries and walnuts.
  • Spoon mixture into prepared muffin cups. In small bowl, whisk remaining 1⁄4 cups oats, 1⁄4 cup sugar, and 1⁄2 teaspoon cinnamon together and sprinkle over muffins. Bake for 25 minutes or until muffins are golden brown. Remove to wire racks to cool.