Cran-Orange Oat Muffins Recipe
Diabetic Friendly Recipe
Cran-Orange Oat Muffins with dried ground orange rind with whole cranberry sauce, orange or tangerine juice, apple juice, all fruit marmalade and thin rolled oats. Whip up these tasty oat muffins packed with nutrients.
1-1/4 cups unbleached flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2 tablespoons dried ground orange rind
2/3 cup fruit-sweetened whole cranberry sauce
1/4 cup orange or tangerine juice concentrate
3/4 cup apple juice concentrate
1/3 cup all fruit orange marmalade
2 egg whites
2-1/2 to 3-tablespoons olive or safflower oil
1/4 cup water
1-1/2 cups thin-rolled (quick) oats
Preheat oven to 350-degrees.
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10 to 15 minutes for non-stick removal of paper muffin cups.
Serve warm or at room temperature, not refrigerated.
Recipe makes 12 muffins
Serving Size: 1 muffin
Calories: 167; Fat: >3.5g; Carbohydrates: 26g; Protein: 2g;
Exchanges: 1 Starch/Bread, 1 Fat
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