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You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry: And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy!
This cranberry-apple baked oatmeal is the perfect fall breakfast to cozy up to. ... drizzle it with the optional orange glaze before slicing and serving. ... View Recipe. Raspberry-Oatmeal Muffins ...
View Recipe. Cranberry-Coconut Oatmeal Cookies. ... Use leftover pumpkin puree in muffins, soup and more. View Recipe. ... These cranberry-orange bars freeze well. Make a batch on a free afternoon ...
These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the ...
Preheat oven to 375°. Grease a 2 quart casserole dish or 8” square baking dish with non-stick spray and set aside. In a medium bowl, stir together oats, flax seeds, baking powder, cinnamon, salt and ¼ cup of brown sugar and set aside.
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