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Oatmeal Muffins-Daley

Oatmeal Muffins-Daley recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 470.5
Dietary: Low-fat, Vegetarian
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
  • 1 1/2 cup Rolled oats
  • 1 cup Wheat flour
  • 1 teaspoon Baking powder
  • 1/4 cup Pecans; chopped
  • 1/4 cup Cranberries; dried
  • 2 lg Egg whites
  • 1/3 cup Maple syrup
  • 3 tablespoon Fresh squeezed orange juice
  • 1 cup Skim milk
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground allspice
  • 1/8 teaspoon Ground cloves
  • 1/8 teaspoon Ground nutmeg
  • 1 tablespoon Orange zest
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Spray a 12-well muffin tin generously with vegetable oil or non-stick cooking spray.
  3. 3
    In a large mixing bowl, whisk the egg whites until frothy.
  4. 4
    Whisk in the maple syrup, orange juice, skim milk, vanilla extract, and orange zest until well combined.
  5. 5
    In a separate medium bowl, combine the rolled oats, wheat flour, baking powder, cinnamon, allspice, cloves, and nutmeg.
  6. 6
    Pour the wet ingredients into the dry ingredients and stir until just moistened; do not overmix.
  7. 7
    Fold in the chopped pecans and dried cranberries.
  8. 8
    Fill the muffin cups about two-thirds full with the batter.
  9. 9
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 10
    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.

Keywords: oatmeal, muffins, breakfast, rolled oats, orange zest, cinnamon, maple syrup, egg whites, healthy baking, whole grain, pecans, cranberries, spiced muffins, vegetarian, low fat, baking powder, wheat flour, nutmeg, allspice, cloves
Read it online: https://www.chefs-mate.com/recipe/oatmeal-muffins-daley/