Cranberry Oat Snack Muffins
These fiber filled gems are a great way to show off fresh
cranberries, which are beginning to pop up at the farmers market in preparation
for Thanksgiving. I tend to make these during the holiday season. They are
always a big hit at bake sales. Because they contain some “white flour,” these
are ideal for those of you transitioning from a mainstream diet to a more whole
foods way of eating. Cranberries are high in vitamins C and K, necessary for
wound healing and immune system functioning. They also contain manganese,
another wonderful antioxidant nutrient.
¼ cup whole-wheat pastry flour
1 tablespoon baking powder
1/3 cup milk of choice (dairy, coconut, soy, almond, rice,
¼ cup liquid coconut oil or grapeseed oil
¼ cup yogurt (dairy, coconut, soy)
½ cup fresh or frozen cranberries, halved
1. Preheat oven at 375 degrees.
2. Line mini muffin tins with paper muffin cups.
3. In a large bowl, whisk together oats, two flours, baking
powder, baking soda and salt.
4. In a medium bowl, combine agave, milk, orange juice, oil,
yogurt and orange rind until
5. Mix liquid ingredients into dry ingredients, blending
just until moistened, 15 to 20
strokes should do
it. Do not overmix.
7. Fill muffin cups half full.
8. Bake for 20 to 25 minutes or until muffins test done.
Allow to cool in tin for 20
For many years, researchers
celebrated cranberries for their unique ability to help prevent urinary tract
infections, especially in girls and women. But cranberries do so much more!
They boast a high level of phytonutrients, antioxidants, vitamins and fiber,
making them essential for helping boost the immune system, preventing
cardiovascular disease (even in children), aiding in healthy digestion, even
working to fight cavities and gingivitis. If you need some quick, easy ideas
for using cranberries, try adding a handful of fresh berries to your favorite muffin,
bread, or hearty cookie recipes!