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