Oatmeal Muffins-Daley
Description
These wholesome oatmeal muffins are a comforting breakfast staple, blending the earthy texture of rolled oats with the brightness of fresh orange zest and juice. Infused with a warm spice blend of cinnamon, nutmeg, cloves, and allspice, they offer a cozy, aromatic experience in every bite. Sweetened naturally with maple syrup and studded with crunchy pecans and tart dried cranberries, these muffins strike a perfect balance between sweet and savory. They are moist yet tender, making them ideal for weekend brunches or quick weekday mornings. A fantastic make-ahead option, they freeze beautifully for on-the-go nutrition.Ingredients
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Spray a 12-well muffin tin generously with vegetable oil or non-stick cooking spray.
-
In a large mixing bowl, whisk the egg whites until frothy.
-
Whisk in the maple syrup, orange juice, skim milk, vanilla extract, and orange zest until well combined.
-
In a separate medium bowl, combine the rolled oats, wheat flour, baking powder, cinnamon, allspice, cloves, and nutmeg.
-
Pour the wet ingredients into the dry ingredients and stir until just moistened; do not overmix.
-
Fold in the chopped pecans and dried cranberries.
-
Fill the muffin cups about two-thirds full with the batter.
-
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
-
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 470.5kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 1.2g6%
- Cholesterol 0.1mg1%
- Sodium 122.2mg6%
- Total Carbohydrate 79.4g27%
- Dietary Fiber 10.3g42%
- Sugars 18.1g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freezing: These muffins freeze well. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Substitutions: You can substitute regular milk for skim milk, or use whole eggs instead of egg whites for a richer texture. Quick oats may be used if rolled oats are unavailable, though the texture will be slightly softer.
Tip: For extra moisture, let the oats soak in the milk and orange juice for 10 minutes before mixing with the dry ingredients.
