Between the tart fresh cranberries, the sweet and chewy dried ones, and the cherry preserves, you won't be at a loss for fruit flavor when you bite into this moist muffin — made chewy and extra-nutritious with oats. No cranberries left from your Thanksgiving stash? Don't sing the blues — just substitute blueberries (you can also use dried or freeze-dried blueberries instead of the dried cranberries).
Ingredients
- ¾ cup whole wheat flour
- ¼ cup ground flaxseed or oat bran
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups old-fashioned oats
- 2 large eggs
- 1 cup white grape juice concentrate
- ½ cup all-fruit cherry or raspberry preserves
- 1/3 cup canola oil
- 2 tsp vanilla extract
- ½ cup fresh or frozen cranberries
- ½ cup dried cranberries (preferably unsweetened)
Instructions
- Preheat oven to 375F. Line a standard-sized 12-cup muffin tin with paper liners.
- In large bowl, combine flour, flaxseed, baking powder, soda, and salt. Stir in oats.
- In another bowl, combine eggs, juice concentrate, preserves, oil, and vanilla until smooth. Slowly stir into flour mixture; be careful not to overmix. Gently fold in all the cranberries.
- Spoon batter into prepared muffin tin. Bake 18 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to wire rack; let cool completely. Store muffins at room temperature in tightly sealed container for 3 days or frozen for 3 months.
Makes 12 muffins
Nutritional Information
- 1 muffin = 210 calories
- Vitamin C: ½ serving
- Other vegetables: ½ serving
- Whole grains: ½ serving
- Fat: some
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