Cranberry Orange Oatmeal Muffins

Another light recipe to help you keep your New Year's resolve.  This is low in sugar, low in calories and filling.  If you use gluten free oats, it's GF and I have been replacing the skim milk with almond milk.   These are a big hit at my house and I made a variation (below) with fresh blueberries when they were on sale last week.  Muffin may be a little misleading - these are more dense (think "filling and nutrient rich") but they are convenient singles to grab for breakfast and eat on the go.  I may have just eaten one for dessert . . .

Orange Cranberry Oatmeal Muffins (makes 1 dozen)
from Emily Bites Blog

2 c. old fashioned rolled oats
1/3 c. packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white
1/2 c. skim milk (or almond milk)
1/2 c. unsweetened applesauce
1/4 c. freshly squeezed orange juice
zest of one large orange
2/3 cup halved fresh cranberries

Preheat oven 350.  Lightly spray a muffin tin with cookie spray.

Whisk together the egg white, egg, milk, applesauce, orange juice and zest in a large bowl.  Add the dry ingredients and stir until blended together.  Stir in the cranberries.  Spoon the mixture evenly between 12 muffin cups.  Bake for 20 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.  (94 calories/3SP/single)

Lemon Blueberry Variation:  Use 3/4 cup greek yogurt (vanilla or blueberry flavor)  in place of the applesauce and orange juice.  Use lemon zest in place of orange and use 1 cup blueberries (whole, fresh) in place of the cranberries.