Cranberry Ginger Muffins
Ingredients
Topping
-
¼
cup
rolled old-fashioned oats
-
¼
cup
slivered almonds
-
¼
cup
butter, melted
-
2
tablespoons
brown sugar
-
1
teaspoon
ground cinnamon
Muffins
-
¾
cup
brown sugar
-
2
large
eggs
-
6
tablespoons
oil
-
¼
cup
milk
-
2
teaspoons
vanilla extract
-
1 ½
cups
whole wheat pastry or oat flour
-
½
cup
rolled old-fashioned oats
-
1 ½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
coarse salt
-
½
teaspoon
ground ginger
-
1
cup
fresh or frozen cranberries
Instructions
- Preheat the oven to 350 degrees.
- Combine the topping ingredients in a small bowl and set aside.
- In a medium bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla extract until fluffy.
- In another bowl, whisk together the oat flour, oats, baking powder, baking soda, salt, and ginger.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the cranberries gently.
- Spoon the batter into a greased 9-cup muffin tin, filling each well about ¾ full.
- Top with the streusel mixture and gently press down.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition Facts (estimated)
Servings
9 muffins
Calories
411
Total fat
18g
Total carbohydrates
57g
Total protein
7g
Sodium
250mg
Cholesterol
55mg
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