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Cranberry Orange Muffins


  • 1 1/2 cups of all purpose flour
  • 1 cup rolled oats or ROGERS Porridge Oats Ancient Grain Blend
  • 2/3 cups sugar or splenda
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup orange juice
  • 1 medium orange, UNPEELED
  • 3/4 cup of dried cranberries


  1. Preheat oven to 350 degrees F.
  2. Combine the flour, rolled oats or porridge oats, sugar (splenda), baking powder, baking soda, salt and cinnamon in a bowl and set aside
  3. Place egg, oil and juice in a blender
  4. Cut off each end of the orange and discard
  5. Quarter the orange and remove the center core and seeds
  6. Put orange with it’s rine into the blend mixture and blend until smooth
  7. Pour over dry incredients and stir until well mixed
  8. Add the cranberries and mix
  9. Spoon into a muffin tin lined with muffin liners
  10. Bake for 15-20 minutes or until done
  11. Remove from pan and cool

NOTE: For a softer muffin, pre-soak 1 cup of rolled oats or porridge in 3/4 cup of orange juice for 30 minutes. Add this mix to dry ingedients. Continue with recipe as above, with only egg, oil and orange in the blender