Cranberry-Orange Oat Muffin | America's Test Kitchen
Antioxidant-rich cranberries with protein-packed pumpkin seeds add a healthy twist to this tasty muffin.
Ingredients
- 2¼ cups (6¾ ounces/191 grams) oat flour
- 1⅓ cups (6⅔ ounces/189 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups organic plain low-fat yogurt
- ¾ cup (5¼ ounces/149 grams) sugar
- ½ cup expeller-pressed canola oil
- 2 large organic eggs
- 1 teaspoon grated orange zest
- 6 ounces (170 grams/1½ cups) fresh cranberries, chopped coarse
- 1 cup pepitas, toasted and chopped
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