I run into the same problem each morning, no matter what time or how many hours I sleep when the alarm goes off I do not want to get out of bed. It might be because I am tired, my bed is ridiculously comfortable, or that Ben is 16hrs ahead and I would rather talk to him on the phone in the mornings than do anything else. Whatever the reason happens to be it always leads me to an even bigger problem: Getting ready for work in 5 minutes! There is no way I can get ready in 5 minutes, but anything I can do to save time in the morning I am all for!
I’m also an eater of the season, meaning that in the fall it’s all about pumpkin and apple cider. The summer calls for fruit smoothies for breakfast. Since I am on a cranberry kick this winter I landed on this oatmeal and cranberry muffin. I made a dozen and ate them for breakfasts over the two weeks of work between the Thanksgiving and Christmas holiday breaks. Muffins are one of my favorite grab-and-go breakfasts and is a perfect complement to a cup of tea before an 8:30am meeting.
I incorporated Flaxseed Meal into this recipe, you can leave it out if you would like. I always put flaxseed in whatever I am having with breakfast because of all the health benefits associated with it. I did notice that be the final few days of eating these muffins the taste became a bit grainy, nutty, and oaty which I equate to the oatmeal and flaxseed meal. If you plan on eating these over 2 weeks like I did, you’ll probably experience the same issue. If I were you, plan on giving these muffins a shelf life of one week max.
- 1 cup whole milk
- 1 cup old-fashioned rolled oats
- 3/4 cup packed brown sugar
- 1/3 cup canola oil
- 1/4 cup of egg whites (from store bought carton)
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup ground flaxseed or flaxseed meal
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup fresh cranberries, halved
- Preheat oven to 400F. Line a muffin tin with 12 baking cups.
- In a small bowl pour milk over the oats and let sit.
- In mixer with paddle attachment, mix brown sugar, oil, egg whites, and egg. Stir in flour, flaxseed, baking powder, salt, and cinnamon until flour is just incorporated. Do not over mix.
- Stir in oat mixture, fold in cranberries.
- Divide batter evenly among muffin tins, about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from pan and serve warm.