Oats Cranberry Muffins
Submitted by BethS
Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn’t taste like a compromise.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minA lighter muffin that doesn’t skimp on texture or flavor. The trick is pureed prunes standing in for the oil or butter, a classic baking swap that keeps these muffins moist and tender while cutting the fat way down.
You won’t taste prune, just a deep, almost caramel sweetness and a soft crumb. Egg whites in place of whole eggs and skim milk keep things light too.
Rolled oats give the muffins a hearty, slightly chewy body, while tart fresh cranberries burst through with a pop of sour brightness that cuts the sweetness.
The golden rule of muffins applies: stir the wet into the dry only until just moistened. Overmixing develops gluten and gives you tough, dense, tunneled muffins instead of light ones.
Bake just until a toothpick comes out clean and the tops are lightly browned. They make a wholesome breakfast or snack you can feel good about.
Kitchen Tips
- Mix the batter just until the dry ingredients are moistened; overmixing makes muffins tough and dense.
- Toss the cranberries in a little flour first so they don’t sink to the bottom.
- Use fresh or frozen cranberries; if frozen, don’t thaw, just fold them in to avoid streaky batter.
Variations
- Swap the cranberries for blueberries, chopped apple, or dried fruit.
- Add orange zest, which is a classic match with cranberry.
- Stir in chopped walnuts or a handful of chocolate chips.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Place prunes and water in a food processor or blender and puree.
Combine flour, oats, sugar, baking powder, baking soda, and salt in bowl.
In a separate bowl, mix together the prune purée, milk, vanilla, egg whites and cranberries.
Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened.
Transfer batter to nonstick or paper-lined muffin cups.
Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.
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