The muffin dilemma: Either they are the moist and delicious kind, which tend to be loaded with butter and sugar (really more like cupcakes if we’re being honest), or they’re “healthy” — hockey pucks of whole grain flours and no sweetness.
Consider the dilemma solved with this muffin recipe. These are seriously delicious: moist and tender, bursting with orange flavor and just sweet enough. Yet they are not loaded with fat and have. Dare we say… the perfect muffin?!
Muffins may seem like a healthy breakfast choice but they are usually loaded with fat. These moist muffins contain only 1/4 oil for 12 muffins, and include heart-healthy oats which are packed with omega-3 fatty acids and fiber and can lower levels of LDL (aka bad cholesterol) and help to keep your arteries clear.
1 3/4 cups quick or old-fashioned oats, divided
3 Tablespoons chopped walnuts
2 Tablespoons firmly-packed light brown sugar
1 cup all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup orange juice
1/2 cup plain fat-free yogurt
1 large egg
1/4 cup canola oil
1 Tablespoon grated orange zest
1/3 cup dried cranberries
- Heat oven to 400 degrees F. Coat muffin pan (silicone or regular) with cooking spray.
- Make topping: Mix 1/4 cup of the oats, with walnuts and brown sugar in a small bowl; set aside.
- Combine remaining 1 1/2 cups oats with flour, granulated sugar, baking powder, and salt in a large bowl.
- Combine orange juice, yogurt egg, oil, and orange zest in a small bowl. Add to dry ingredients and stir just until moistened. Stir in cranberries.
- Spoon into muffin cups and sprinkle with topping.
- Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool muffins in pan on wire rack 5 minutes, then remove from pan.
Above & Beyond
Latest posts by Above & Beyond (see all)
- Choose the Right Wine Glass - March 10, 2014
- The Recipe File: International Dumplings - March 9, 2014
- Vegetarian Root Vegetable Gyozas (Japanese Dumplings) Recipe - March 8, 2014