I’ve been on a baking tear the beginning of this year. My husband was tired of his bagel/bialy/protein bars that he rotates for breakfast, so I spoiled him with fresh muffins. In order to use up cranberries, I made oatmeal cranberry muffins. I had lots of leftover cranberries from various recipes, and I was looking for something low effort since I made these first thing Saturday morning. (FYI cranberries stay good in the refrigerator for up to a month, so don’t preemptively throw them away!) This is an easy recipe, and the muffins are relatively healthy, as they do not contain any butter or white sugar. I will definitely make these again, and potentially try them with blueberries next time!
Rather than butter, these muffins are instead made with plain yogurt. I had regular plain Chobani yogurt on hand, so that’s what I used. The first step to making these muffins is to combine the oats and yogurt and let the mixture sit while you prepare everything else.Next, I was too lazy to sift the dry ingredients, so I mixed around all of the dry ingredients with a fork. I added the honey, one egg, and then stirred in the yogurt mixture.Lastly, I added the chopped cranberries. I didn’t worry about chopping the cranberries too finely, and instead just cut them in half. Then I stirred until they were evenly distributed.These were very easy to scoop out into a muffin tin prepared with liners.I baked them at 400 degrees for almost 20 minutes, keeping a close eye on them.Look at that height!I kept these muffins refrigerated because it’s warm in my apartment, and it’s better to gently heat them every morning than let them sit out. I just bought this handy dandy tupperware a couple months ago from Amazon right before I started my holiday baking, and I’m obsessed. Mmmmm, warm oatmeal cranberry muffins, a delicious breakfast!
Cranberry Oatmeal Muffins Recipe (reprinted and slightly modified from original recipe):
- 1 cup oats
- 1 cup plain yogurt
- 1/2 cup olive oil
- 1/4 cup honey
- 1/2 cup brown sugar
- 1 egg
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons lemon juice
- 3/4 cup halved cranberries
- Preheat oven to 400 degrees and prepare muffin pan with liners.
- In a separate smaller bowl, mix together the oats and yogurt and let the mixture sit.
- In a large bowl, mix together all of the dry ingredients. Add in the honey, olive oil, and then the yogurt and oat mixture.
- Evenly stir in the chopped cranberries and lemon juice.
- Divide into prepared muffin pan.
- Bake for 20 minutes. (I check on my muffins at around 17 minutes first, to make sure they’re not overdone.)
Today is just one of those days when you want stay home. It’s grey, gross, and muggy out! Since it’s technically fall, I decided to bake something so my husband has a little breakfast bread with his coffee every morning. I made a cinnamon loaf with raisins and blanched almonds. Yum!
To cut fat and calories, I substituted out the buttermilk and oil. (For the buttermilk, I used a tablespoon of white vinegar and the rest of the cup organic skim milk. For the oil, I substituted apple sauce.) The consistency of this loaf is light and airy like a muffin.
The little bowl on the left is the raisins coated with flour. If you don’t coat them with flour, they tend to sink to the bottom. The bowl on the right is the cinnamon, sugar, almond, and butter mixture for the top of the loaf.Gently mix the raisins into main mixture.Sprinkle the topping mixture across the top:Bake and eat it warm!Look at the height on this thing!Dig in! This is my afternoon treat 🙂
Cinnamon Bread I recipe with alterations/substitutions
- 2 cups all-purpose flour
- 1 cup white sugar (I substituted 1/2 cup honey)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup buttermilk (I substituted 1 tablespoon white vinegar and skim milk)
- 1/4 cup vegetable oil (I substituted with applesauce)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons butter
- handful of raisins dusted in flour so they don’t sink to the bottom
- blanched/sliced almonds for the sugar/cinnamon/butter mixture that get’s sprinkled on top of the loaf
- Preheat oven to 350F and butter loaf pan.
- Take 1 tablespoon of vinegar and pour it into a 1 cup measuring cup. Fill the rest of cup with skim milk. Let this sit while you mix the rest of the ingredients together.
- In a large bowl, mix the flour, sugar, honey, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, milk mixture, applesauce, eggs and vanilla. Pour into loaf pan.
- Measure out raisins to taste, and coat them with flour so they don’t sink to the bottom. Gently stir them into the large bowl of ingredients.
- In a little bowl mix the 2 tablespoons sugar, cinnamon, 2 tablespoons butter, and blanched almonds. Sprinkle over the loaf pan, and run a butter knife through the top a few times so it looks like the sugar is marbled throughout.
- Bake for 45 minutes.
Make sure you store this in the refrigerator since it has applesauce! When you’re ready to eat it, cut a thick piece and toast it in the oven for a few minutes to warm up.
There’s no shortage of cookies and chocolate in this household!
I just made Thumbprint cookies (left) and I clearly ran out of jam to fill them with!
In the top left corner there are oatmeal raisin cookies.
In the middle: Kisses, Ghiradelli, Twix, Dove chocolate, Lindt, M&M’s and more.
Leftover Christmas cookies in the right corner.