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Muffins have long been celebrated as one of the most versatile snack or breakfast options, easily adaptable to suit any palate or occasion. Whether enjoyed fresh out of the oven with a dollop of butter or as a grab-and-go breakfast, muffins are a beloved treat that can satisfy both sweet and savory cravings. Among the myriad of flavors available, the combination of cranberry and orange stands out as a refreshing and vibrant choice. This delightful pairing not only tantalizes the taste buds but also offers a burst of nutritional benefits that makes these muffins a standout option in the world of baked goods.

Cranberry Orange Oat Muffins

Discover the delightful taste of Cranberry Orange Oat Muffins with this easy and nutritious recipe! Perfect for any occasion, these muffins combine the tartness of cranberries with the zesty sweetness of orange, creating a flavor that refreshes your palate. Packed with rolled oats for added texture and health benefits, they are a fantastic grab-and-go option or a delicious accompaniment to your morning coffee. Try them today and savor every bite!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/3 cup vegetable oil or melted coconut oil

1 large egg

1/2 cup buttermilk (or make a substitute by mixing 1/2 tablespoon vinegar with regular milk)

Zest of 1 large orange

1 cup fresh or frozen cranberries, roughly chopped

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by either greasing it or lining it with paper liners.

    Mix Dry Ingredients: In a large mixing bowl, add the rolled oats, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, brown sugar, and granulated sugar. Stir together until the mixture is evenly blended.

      Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil (or melted coconut oil), egg, buttermilk, and orange zest until fully combined.

        Combine Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until just combined; be careful not to overmix. The batter will have a thick consistency.

          Add Cranberries and Nuts: Gently fold in the chopped cranberries and nuts (if using) until they are evenly distributed within the batter.

            Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. If you have extra cranberries or nuts, sprinkle them on top for an attractive finish.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean.

                Cool Down: Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                  Serve and Enjoy: These cranberry orange oat muffins are best enjoyed warm. They can be served plain or with a spread of butter or cream cheese for an extra treat.

                    Prep Time, Total Time, Servings: 15 min | 30 min | Makes 12 muffins