Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Cup(s) rolled oats
- 2 Cup(s) light soya milk
- 2 Can(s) unbleached, all purpose flour
- 1/2 Teaspoon(s) sea salt
- 2 Teaspoon(s) cinnamon
- 1/2 Teaspoon(s) nutmeg
- 1 Teaspoon(s) cream of tartar
- 2 Teaspoon(s) baking soda
- 1 Cup(s) brown sugar
- 2 Tablespoon(s) egg replacer
- 1/2 Cup(s) water
- 1/2 Cup(s) applesauce
- 3/4 Cup(s) jellied cranberry sauce
- =
Directions
Preheat oven to 400 F.
Grease muffin tins.
Combine oats and soy milk in a large bowl.
Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda.
Stir in brown sugar.
Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture. Mix well.
Add dry ingredients and mix just until blended. Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
Fill muffin cups 2/3 full with batter.
Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling.
Serve warm or at room temperature.