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Oatmeal-Cranberry Muffins

Prep 20 min
Total 25 min
Servings 12

Betty Crocker's Heart Healthy Cookbook shares a recipe! Wholesome muffins packed with old-fashioned oats, flaxseed, cinnamon and cranberries make a hearty breakfast – ready in 25 minutes! MORE+ LESS-

By Betty Crocker Kitchens

August 18, 2010

Ingredients

cup buttermilk or sour milk

cup old-fashioned oats

3/4

cup packed brown sugar

1/3

cup canola or soybean oil

1/4

cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg

3/4

cup Gold Medal™ all-purpose flour

3/4

cup ground flaxseed or flaxseed meal

1 1/2

teaspoons baking powder

teaspoon salt

teaspoon ground cinnamon

cup fresh or frozen cranberries, chopped

Steps

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1

Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
2

Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
3

Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Expert Tips

“I’ve found that it’s all about making good choices. Healthy eating is a choice I’m making for myself, and it helps me feel in control. These muffins with flaxseed are not only terrific tasting, they are good for me.” Cindy L.
Flaxseed is a fairly new discovery in the prevention of heart disease. Though flaxseed does contain a high amount of fat, it has the heart-protective benefits of lowering cholesterol and triglycerides. Omega-3 abounds in this hearty, grainy muffin, along with the goodness of whole-grain oats.