Staple recipes are something that are hard to come by in my family. Between my moms cooking and my baking, we are always trying new recipes. These oat muffins are an exception: they are a staple. Mom makes a big batch then throws them in the freezer, and we have them to pull out for breakfast on the run. I guess I'd have to say these come from My Mother's Kitchen, not mine, but I still love them enough to share. (plus they're so pretty looking)
The originally recipe called for a cup or so of oil, but one time mom accidentally forgot put the oil in. One of those freak things that usually ruins the whole batch, but in this case made them even better! Ever since then these have been oil free.
These muffins are a perfect balance of sweet and tart. The agave and oats make them sweet, then when you bite in to one of the fresh cranberries and get a little pop of tart. Like I said before, they make a large batch, 32 muffins, which makes them great for freezing and pulling out for later.
115 calories per muffin
1 tsp baking powder
1 tsp baking soda
1 1⁄2 cups agave syrup
1 1⁄2 tsp vanilla extract
2 tsp ginger
1 tsp salt
4 cups rolled oats
1 cups spelt flour
2 cups fresh/frozen cranberries
- Preheat oven to 350. Line two and a half 12-cup muffin tins with muffin liners.
- Combine eggs, baking powder, and soda in large bowl. Add agave syrup, vanilla, ginger and salt.
- Blend oats into wet ingredients using spoon or whisk. Stir in flour then add cranberries.
- Fill muffin cups 3⁄4 full with batter. Bake 15-20 Min.
- Allow muffins to cool in pans then turn out.