Cranberry Sauce Oat Breakfast Muffin

Cranberry Sauce Oat Breakfast Muffin


1.5 Cup Flourish Flour

90 gr rolled oats (1 cup)

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

75 gr softened butter (1/3 cup)

100 gr brown sugar (1/2 cup)

125 ml milk (1/2 cup)

1 egg

1 tsp vanilla extract

Left over cranberry sauce from Thanksgiving (300 ml)


50 gr cold, cubed butter

60 gr flour

50 gr white sugar

50 gr finely chopped pecans

2 tbsp rolled oats


1. Preheat oven to 200C (400F). Line muffin tins with 16 muffin liners.

2. In a large bowl, whisk together the dry ingredients: flour, whole wheat flour, oats, baking powder, baking soda, salt and cinnamon.

3. In a medium bowl, whisk together the wet ingredients. First cream the butter and brown sugar together. Then add in the milk, egg and vanilla extract. Stir to combine (it will be a lumpy mixture).

4. Add the wet ingredients into the dry ingredients and loosely combine. Add in the cranberry sauce and carefully mix until just combined.

5. Divide the batter among the 16 muffin liners.

6. In a small bowl, make the pecan streusel. Add all the ingredients, and using two forks, mix the streusel until the butter is in pea sized pieces. Sprinkle generously on top of each muffin. But you will still likely have some leftovers, just discard or save for more muffins!

7. Bake for 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.