Bake Time
15-20 minYield
12 muffinsRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 1/2 cups (375mL) ROGERS ALL PURPOSE FLOUR | |
| 1 cup (250mL) ROGERS PORRIDGE OATS ANICENT GRAIN BLEND | |
| 2/3 cup (160mL) sugar | |
| 1 tsp (5mL) baking powder | |
| 1 tsp (5mL) baking soda | |
| 1/2 tsp (2mL) salt | |
| 1/2 tsp (2mL) cinnamon | |
| 1/3 cup (80mL) vegetable oil | |
| 1 egg | |
| 1/2 cup (125mL) orange juice | |
| 1 medium orange | |
| 3/4 cup (175mL) dried cranberries (optional) |
| 1. | Preheat oven to 375°F (190°C). |
| 2. | Combine the flour, ancient grain, sugar, baking powder, baking soda, salt, and cinnamon; set aside. |
| 3. | Place egg, oil and juice in the blender. |
| 4. | Cut 1/2 inch off each end of orange and discard. Quarter orange, cut and discard the inner core and pits. |
| 5. | Cut each quarter into 3 smaller pieces. Add to blender one at a time, blend until smooth. |
| 6. | Pour over dry ingredients and stir until just combined. Gently fold in cranberries. |
| 7. | Spoon into greased muffin cups. |
| 8. | Bake 15-20 minutes or until done. |
| 9. | Remove from pan and cool on wire rack. |
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