Cranberry-Orange Oat Muffin

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

2¼ cups (6¾ ounces) oat flour

1⅓ cups (6⅔ ounces)

all-purpose flour

2 teaspoons

baking powder

½ teaspoon baking soda

½ teaspoon salt

1¼ cups organic plain low-fat yogurt

¾ cup (5¼ ounces) sugar

½ cup expeller-pressed canola oil

2 large organic eggs

1 teaspoon grated orange zest

6 ounces (1½ cups) fresh cranberries, chopped coarse

1 cup pepitas, toasted and chopped

note: Ingredient Note: Essential Nutrients i

View Nutritional Information i

subheading: KEY EQUIPMENT:

Muffin Tins Mixing Bowls

subheading: BEFORE YOU BEGIN:

We prefer using store-bought oat flour, as it has a very fine grind and creates the best muffins, but you can make your own in a pinch. Grind 2¼ cups (6¾ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note muffins will be more squat and somewhat dense if using ground oats. Do not use toasted oat flour in this recipe. You can use thawed, frozen cranberries in place of the fresh. We prefer using store-bought oat flour, as it has a very fine grind and creates the best muffins, but you can make your own in a pinch. Grind 2¼ cups (6¾ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note muffins will be more squat and somewhat dense if using ground oats. Do not use toasted oat flour in this recipe. You can use thawed, frozen cranberries in place of the fresh.

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