Oatmeal and Cranberry Muffins


by: Nilssons Ambrosia

We have been trying to eat a bit healthier here for the past month or so. Oh but I do miss baking sweet desserts…a colorful batch of cupcakes, chocolates with gooey filling…yum. Oh well, that’s only for special occasions now. So instead I decided to bake a batch of oat muffins with dried cranberries for extra flavor. I love oatmeal –cranberry cookies, and this is a nice variation


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serves: 8

75 g butter

1 tbsp sugar

75 g oatmeal

1 egg

1 dl milk

100 g flour (I used emmer flour)

2 tsp baking powder

3 tbsp of dried cranberries

Nutrition Facts
Oatmeal and Cranberry Muffins

Servings Per Recipe: 8

Amount per Serving

Calories: 172

  • Total Fat: 8.9 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 40.6 mg
  • Sodium: 76.8 mg
  • Total Carbs: 20.5 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 3.6 g
  • Protein: 3.3 g

how is this calculated?

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1.  Turn your oven on to 225 degrees C.

2.  Mix butter and sugar and stir till you have a smooth consistency.

3.  Add the oatmeal and stir some more.

4.  Whisk milk and egg separately before adding it to the dough mixture.

5.  Add the flour and baking powder. Stir until everything is well mixed.

6.  Finally stir in the dried cranberries.

7.  Pour into muffin cups and put in the oven for about 15 minutes. Let cool on a wire rack.

Cooks' note:

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