Several weeks ago I tried out this amazing recipe for Blueberry Oatmeal Muffins and they were a big hit. But with Fall just around the corner I decided I would mix it up a bit. These muffins are packed full of tangy dried cranberries, chewy oatmeal, orange zest and just a hit of warming cinnamon. Cranberry, Orange and Oatmeal Muffins are everything you love about the holidays all in one bite and they make for a perfect on the go breakfast.

I hope Y’all enjoy!

Cranberry, Orange, Oatmeal, Muffins

Ingredients:

1 Cup of Flour

1 Cup of Oatmeal

½ Cup of Brown Sugar

2 Teaspoons of Baking Powder

½ Teaspoon of Salt

1 Cup of Buttermilk

1 Egg

1 Teaspoon of Vanilla Extract

1 Orange, the juice and the zest

¼ Teaspoon Cinnamon

¼ cup Butter, melted

¼ Cup Coconut Oil**

¾ Cup Dried Cranberries

 

Directions:

Pre-Heat the oven to 375 degrees.

In a large bowl stir together the oatmeal, flour, baking powder, salt, cinnamon and brown sugar.

In a large measuring cup mix together the buttermilk, egg, butter, coconut oil and orange zest. Pour the liquid ingredients into the dry and stir everything to combine.

In a small, microwave safe measuring cup add the dried cranberries and the juice from the orange. Heat for 45 seconds in the microwave. Drain the orange juice off the cranberries then toss them with a tablespoon of flour. Fold the cranberries into the batter.

Spray a 12-cup muffin tin with non-stick spray and spoon in the batter. Bake at 375 for 18-20 minutes until the muffins are golden brown.

 

** Coconut oil is usually in a solid state if kept below 76 degrees. I measure out my oil then heat it for 20 seconds in the microwave until it’s a liquid. Also if you don’t like coconut oil you can use canola oil or even butter in its place.

 

** A spring-loaded ice cream scoop is the perfect for scooping batter into muffin/cupcake tins.