Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- 6 tbsp jellied cranberry sauce
- 1 cup quick cooking rolled oats
- 1 cup milk
- 1 cup flour
- ½ cup firmly packed brown sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅛ tsp nutmeg
- ½ cup butter, melted
- 1 egg
Directions
Preheat oven to 400°F.
Generously grease 12 muffin tins.
Spread one heaping teaspoon of cranberries in each tin.
Combine oats and milk.
Let stand 5 minutes.
Combine dry ingredients, mix well.
Add butter and egg to mixture, beat well.
Add to dry ingredients, mixing well until moistened.
Fill tins ⅔ full.
Bake 15-20 minutes or until light brown.
Cool in tins for one minute.
Invert on rack to finish cooling.
Category:Cathy's Recipes
Category:Muffin Recipes
Category:Recipes using cranberry sauce
Category:Milk and cream Recipes