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Oatmeal Muffins

Light vegetable oil spray
2 lg Egg whites
1/3 c Maple syrup
3 tb Fresh squeezed Orange Juice
1 c Skim milk
1 tb Vanilla extract
1 ts Ground cinnamon
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 tb Orange zest
1 1/2 c Rolled Oats -- (not quick cook)
1 c Wheat flour
1 ts Baking powder
1/4 c Pecans -- chopped
1/4 c Cranberries -- dried


Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable oil.

Put the egg whites in a large mixing bowl and whisk until frothy. Whisk in the maple syrup, orange juice, and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest. Whisk to blend. Stir in the oats, flour, and baking powder with a wooden spoon. Fold in the pecans and dried cranberries.

Fill the muffin tin with the batter (each cup should be approximately two- thirds full). Bake for about 20 minutes, until the muffins are firm in the center.


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