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And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins. Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry: And stir with a ...
This morning glory baked oatmeal is a delicious breakfast that combines oats, shredded carrots, apples, nuts and spices, all baked into a warm, comforting dish. ... Lemon-Blueberry Oatmeal Muffins ...
This delicious breakfast combines the warm spices and sweet flavor of banana bread with fiber-rich oats, creating a warm, satisfying start to your day. Serve banana-bread baked oatmeal alongside ...
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. They get delightful flavors from bananas, cinnamon, vanilla extract and a bit of brown sugar. View Recipe