Lately I’ve been getting a bit bored with my usual oatmeal every morning. And oatmeal is not easy to eat when you’re rushing out the door to get to work on time. Generally I’m a staunch advocate of not eating in the car, but breakfast is an exception. As long as it’s homemade, I don’t feel too guilty. So instead of trying to scarf my oatmeal at red lights, I created these oatmeal muffins! Muffins are much more portable than oatmeal, and not susceptible to hardening over time, in case I need to counsel a few clients and then eat my breakfast, ha!
Originally I planned to make cinnamon apple muffins, but then a friend brought over a batch of botched candied cranberries (say that five times fast) and I knew I had to use those as well! The cranberries added a burst of flavor with a little tang which I really enjoy. This recipe is inspired by a Cooking Light recipe for blueberry muffins.
Seeing as most store-bought muffins are really cupcakes in disguise, I knew if I wanted to feel good about eating a muffin for breakfast I would have to make it myself. These muffins have whole grains and fruit, two requirements for a healthy breakfast. They are also not loaded with sugar and have zero trans fat. At only 190 calories per muffin you can totally eat two, or perhaps one muffin and one egg for a little extra protein.
- 1⅔ cup quick-cooking oats
- 1¼ cups AP flour
- ¾ cup packed light brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
- 1½ cups reduced fat buttermilk
- ¼ cup canola oil
- 2 tsp grated Cutie Orange rind
- 2 large eggs
- 1 diced green apple
- 1 cup roughly chopped cranberries
- Preheat oven to 400 F
- Place oats in a food processor; pulse 5 times or until oats resemble coarse meal. Place in a large bowl.
- Spoon flour into measuring cups. Add flour and next 5 ingredients (through salt) to oats. Stir well. Make a well in center of mixture.
- Combine buttermilk and next three ingredients. Add to flour mixture; stir until moistened.
- Fold in diced apples and cranberries. Spoon batter into 16 muffin cups coated with cooking spray.
- Bake at 400 F for 20-25 minutes. Remove from pans immediately and cool on a wire rack.