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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | Steel Cut Oatmeal | 2/3 | cup | milk, or soy/rice milk (heated) | 1 | tablespoon | orange zest | 1 | lime yields | Lime juice | 4 | teaspoons | butter, melted | 1 | teaspoon | vanilla extract | 1/3 | cup | applesauce, unsweetened | 2 | large | eggs | 1/4 | cup | Milk, buttermilk, dried | 1 1/2 | cup | Soft White Wheat Flour (freshly milled) | 1/3 | cup | sugar - Organic cane juice crystals | 2 | teaspoons | baking powder | 1/2 | teaspoon | salt | 1 | cup | cranberries, dried, juice-sweetened | 1/3 | cup, whole | almonds (unsalted, coarse chopped) | 2 | cups quartered or chopped | apple, organic, cored and diced |
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Steps
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Sequence
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Step
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| | 1 | preheat oven to 350 | | 2 | Heat the milk to just boiling in a sauce pan. Remove from heat, add the oats and orange zest, stir, cover, and let sit while you prepare the rest of your ingredients. | | 3 | In a medium-sized bowl, whisk together the dry ingredients (powdered milk, flour, sugar, baking powder, salt). | | 4 | Lightly grease a muffin tin. (or fill with muffin cups) | | 5 | Whisk together the lime juice, melted butter, applesauce, and eggs. Add chopped apple. | | 6 | Test the milk/oats mixture for temperature. If it is too hot to touch, wait until it cools enough to touch. Combine wet ingredients with milk/oats mixture. | | 7 | Fold the wet ingredients in to the dry ingredients, combine a bit, then add cranberries and almonds, stirring until just blended; don''t beat, or your muffins will be tough! The batter will just hold together, and not appear very wet. Divide batter evenly between 12 greased muffin cups or paper liners – they’ll end up about ¾ to all the way full. | | 8 | Sprinkle a little coarse sugar on the tops of the muffins (optional). | | 9 | Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they''re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack. |
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