Oatmeal Muffins
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
light |
* |
| 2 | large |
egg whites
|
|
| ⅓ | cup |
maple syrup
|
|
| 3 | tablespoons |
orange juice
fresh squeezed |
|
| 1 | cup |
milk, skim
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | tablespoon |
orange zest
|
|
| 1 ½ | cups |
rolled oats
not quick cooking |
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
light |
* |
| 2 | large |
egg whites
|
|
| 79 | ml |
maple syrup
|
|
| 45 | ml |
orange juice
fresh squeezed |
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
allspice
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 15 | ml |
orange zest
|
|
| 355 | ml |
rolled oats
not quick cooking |
|
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
cranberries, dried
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
Spray a 12-well muffin tin 3 times with the vegetable oil.
Put the egg whites in a large mixing bowl and whisk until frothy.
Whisk in the maple syrup, orange juice, and milk.
Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest.
Whisk to blend.
Stir in the oats, flour, and baking powder with a wooden spoon.
Fold in the pecans and dried cranberries.
Fill the muffin tin with the batter (each cup should be approximately two- thirds full).
Bake for about 20 minutes, until the muffins are firm in the center.
