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Breads Breakfast Recipes Sweets

Flo’s Cranberry Orange Oatmeal Muffins

September 9, 2019

One of my favorite simple pleasures, is to start my day with a pot of tea and one of Flo’s Cranberry Orange Oatmeal Muffins. They are light and so incredibly tender. Sweet and tart at the same time. And, because of the oatmeal, they keep me feeling full for hours. That is quite a feat.  I also like that these oatmeal cranberry orange muffins are so very portable! Grab a couple to take to work. They are chocked full of healthy ingredients – oatmeal, orange zest, cranberries, almond milk, uh, except the butter. But, the butter is essential and besides, think about how Julia Child felt about butter. She lived until just 2 days short of her 92nd birthday.

Now I came to this recipe via one of my favorite baking blogs, Sally’s Baking Addiction. Every recipe of her’s I have tried has been wonderful. This recipe is based on her Blueberry Oatmeal Muffins. I made a few adjustments to compensate for our high altitude (6500 feet) and I baked these in my Breville Smart Oven. I love this countertop oven because it heats up in a jiffy, it has convection and it does not heat up the kitchen. This is key, we don’t have central air out here in the hinterlands. When this old ranch house was built central heat and air were decades away. 

Now this recipe for oatmeal muffins does use some dishes but you stir everything together with a big wooden spoon or spatula. So, get out a fairly large mixing bowl, and a couple of medium ones. I just use a large mixing bowl and 2 big measuring cups. 

You will need 3 bowls, or in my case a bowl and a couple of big measuring cups.


First things first

Measure out your vanilla almond milk and oatmeal. Combine the two together. These 2 ingredients need to get to know each other for at least 20 minutes, maybe a bit longer. You want the oatmeal to soften and absorb moisture from the almond milk. You can use regular milk for this if you like but, unsweetened almond milk has 30 calories per cup compared to 137 for 2% milk. Maybe I am trying to make up for the butter guilt. I also love the boost of flavor I get from using the vanilla flavored almond milk. 

The next thing you want to do is melt the butter. I do this in the microwave. The butter does not need to be completely liquified but you want it really soft so that it mixes with the brown sugar completely.  So once the butter is soft, dump in the brown sugar and mix the two together. Next, add in the egg, vanilla and orange zest. It is amazing how much flavor just a bit of zest imparts. Mix all this together.  Preheat your oven about now. 

In a large bowl  (I know another bowl, sorry about that), Whisk together the flour, baking powder, baking soda and the salt. Add the sugar, butter and egg mixture to the dry ingredients in the big bowl. Stir a few times. Now add the almond milk and oatmeal  and stir to just combined. Don’t over-mix this. Lastly, fold in the cranberries. Now I used dried sweetened cranberries but come November, when I can get fresh or frozen cranberries, I am going to try this recipe with them. I’ll get back to you on how that works out. I like the idea of the tender berries, rather than the chewier dried ones. 

Now, if you want to make life simple, use cupcake liners and a 1/4th cup ice cream scoop. I used my vintage one pictured above. Isn’t it pretty? Using a scoop like this allows you to fill each cup equally and you usually don’t get as many drips. This batter is really thick. Not really pourable. I also like that the muffins are already sort of domed on top too. 

cranberry orange muffins

Cranberry orange muffins before cooking. See how they are rounded on top?

As per Sally’s instruction, to get nice high muffins, you start them out with a blast of heat. The first 5 minutes bake ’em at 450°F (230°C). Then turn them down to 350°F (177°C). Bake for a total of about 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.  When you remove the muffins from the oven, let them cool in the tin for about 5 minutes. Then remove them to a cooling rack. 

These little gems will keep at room temperature for a couple of days. I keep mine in a Tupperware container in the fridge for 5 days or so. They also freeze beautifully. I just put them in a freezer zip lock bag.

So, the next quiet morning or afternoon you have, take the time to brew yourself the perfect cup of tea, pull one of these little treasures out of the fridge or freezer. Microwave it for a few seconds and  it’ll be just like you took it out of the oven. Now and sit down to a little piece of heaven. 

Yield: 12 Muffins

Flo's Orange Cranberry Oatmeal Muffins

Flo's Orange Cranberry Oatmeal Muffins

Healthy, light, tender and portable oatmeal muffins that will keep you full for hours.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour


  • 1 cup Unsweetened Vanilla Almond Milk
  • 1 cup Old Fashioned Oats
  • 1 1/4 cups (156g) all-purpose flour
  • 1 tsp baking powder (high altitude 3/4 tsp)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted a cooled
  • 1/2 cup light brown sugar, packed
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 cup dried cranberries 
  • zest of 1 orange grated


  1. In a medium size bowl, stir to combine almond milk and oatmeal
  2. Set aside for 20 minutes so that the oats absorb and soften in the almond milk
  3. Melt the butter
  4. Preheat the oven to 450°F
  5. Spray a 12 count muffin tin with cooking spray or better yet, use cupcake liners.
  6. In a separate large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together. Set aside
  7. In a medium size bowl, combine the butter and brown sugar. Add the egg and vanilla and orange zest. Mix to combine.
  8. Pour the wet ingredients into the dry ingredients. Stir a bit.
  9. Add the oats and milk and stir a bit more. Fold in the cranberries to just combine. Don't over mix.
  10. Spoon the batter into the muffin tins. I like to use an old fashioned ice cream scoop for this. Fill each muffin cup almost to the top.
  11. Bake at 450°F for 5 minutes (this is critical for a high fluffy muffin). Reduce heat to 350°F for another 16-17 minutes. You want a toothpick inserted into the middle of a muffin to come out clean. Total time in the oven should be 21-23 minutes.
  12. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then remove them from the tin and onto a cooling rack to complete cooling.
  13. These muffins will stay fresh a couple of days at room temperature. They will stay good in the fridge for about a week. They also freeze beautifully.


You may use regular milk but I like the almond milk because it has way fewer calories and will give the muffins that extra vanilla flavor.

You can also substitute honey for the brown sugar.

I cooked these in my Breville Smart Oven Air using convection. I love that it preheats so quickly and doesn't heat up the kitchen.

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Nutrition Information



Serving Size


Amount Per Serving Calories 198 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 36mg Sodium 199mg Carbohydrates 28g Net Carbohydrates 0g Fiber 2g Sugar 11g Sugar Alcohols 0g Protein 3g


Breakfast Ranch Life Recipes Slices of Life

Why I Stopped Blogging – One of Those Life Changing Events

June 16, 2019
The Accidental Cowboy

Were you wondering why I stopped blogging? I apologize for just leaving with no explanation. It was because of one of those unexpected life changing events that knock you for a loop. One of those things that makes you have to go away by yourself for awhile to figure out. You know, the ones that cause you to make the changes that have been rattling around in the back of your head for way too long, but change is hard and it’s easier to think about it tomorrow.

So, the love of my life, the Accidental Cowboy is working through some serious health issues. We are still figuring things out. I’m not going to go into great detail because he is a private person but, some things gotta change! Like not ignoring what your body is telling you, like eating healthier and getting enough consistent rest and exercise. And, having good medical professionals, and insurance just in case. That darn check up once a year. Yup, it really is a good idea, nip things in the bud, ya know?

So, we are making changes. Now, the love of my life loves his processed, sweets and his meat and potatoes. It turns out though, that there is a reason that empty calories are such a trap. And, most importantly changes can be made that lead out of that trap. If you feed your body what it needs nutritionally, guess what, you don’t want as many calories. It’s true, I promise.

Let’s start with breakfast. Now, there is nobody on earth that is less of a fan of fruit than the Accidental Cowboy. Not even a fan of apple pie unless of course it’s drowning in ice cream and cool whip. However, we now have a fruit smoothie every morning for breakfast. We both miss it if we don’t have it. It is delicious. It’s a culinary miracle.

All you do is whip this baby up in the blender. 216 Calories, 21 % of your daily fibre, 14% of your iron and 68% of your vitamin C. That along with a dash of calcium, vitamin A and folate.



The Accidental Cowboy Smoothie

This breakfast smoothie will convert even the most resistant fruit eater.

Course Breakfast, Snack
Cuisine American
Keyword fruit, healthy snack, smoothie
Prep Time 7 minutes
Servings 1 serving
Calories 216 kcal
Author Jeanne Rogers


  • 2 large strawberries frozen
  • 1/4 cup blueberries frozen
  • 1 medium banana fresh or frozen
  • 1/4 cup pineapple chunks canned in natrual juice
  • 1/4 cup cranberry juice cocktail
  • 1/4 cup water


  1. Place all ingredients in a blender. Pulse to break up frozen fruit then blend until smooth.

As the weather warms up, we have been having one of these in the afternoon. It is just as good as a big scoop of ice cream. I’d love to hear from you if you get a chance to try this.

Also, I hope you will bear with me as I get back in the blogging saddle so to speak. I gotta tell you, getting this post published was harder than hitting that publish button for the very first time. But, one has to start (or in my case, start back somewhere) and mighty done is often better than mighty good. Right?




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