READY IN: 50minsYIELD: 12 Muffins
INGREDIENTS
1cuprolled oats 7ouncesGreek yogurt, 2% plain 2tablespoonshalf-and-half 1⁄2 cupwhole wheat flour 1⁄2 cupall-purpose flour 1teaspoonsalt 1teaspoonbaking powder 1⁄2 teaspoonbaking soda 1⁄2 teaspooncinnamon 1⁄4 teaspoonnutmeg 1tablespoonchia seeds (optional) 1tablespoonflax seed meal (optional) 1⁄4 cupsugar 1⁄4 cupdark brown sugar 1⁄3 cupoil 1⁄2 teaspoonvanilla extract 1tablespoonorange juice 1egg 1cupcranberries, chopped 2teaspoonsorange zest 1⁄4 cupwalnuts, chopped 1⁄4 cupsemi-sweet chocolate chips (optional)NUTRITION INFO
Serving Size: 1 (675) g
Servings Per Recipe:1
Calories: 179.7
Calories from Fat 80 g 45 %
Total Fat 9 g 13 %
Saturated Fat 1.4 g 6 %
Cholesterol 16.4 mg 5 %
Sodium 285.6 mg 11 %
Total Carbohydrate22.7 g 7 %
Dietary Fiber 2 g 8 %
Sugars 9.3 g 37 %
Protein 3.1 g 6 %
DIRECTIONS
Preheat oven to 400 degrees F.Use 3 separate bowls.1st Bowl – Soak the oats in the yogurt and half & half.2nd Bowl – Sift the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg, chia and flax).3rd Bowl – Mix the sugars and the oil. Add in the vanilla and orange juice. Then add the egg and beat until well blended.Pour Bowl 3 (wet ingredients) into to Bowl 1 (Oats) and mix well. Then add in the cranberries, orange zest and nuts. (and optional chocolate chips).Gradually fold the wet ingredients into the dry ingredients (Bowl 1). Do not overmix.Scoop into paper lined muffin tins (or greased and floured muffin tins). Batter will be thick. Fill to top.Bake x20 minutes – or until a toothpick comes out clean.Yield 12 muffins.Source: Read Full Article