Ingredients

1 1/2 cups (375mL) ROGERS ALL PURPOSE FLOUR
1 cup (250mL) ROGERS PORRIDGE OATS ANICENT GRAIN BLEND
2/3 cup (160mL) sugar
1 tsp (5mL) baking powder
1 tsp (5mL) baking soda
1/2 tsp (2mL) salt
1/2 tsp (2mL) cinnamon
1/3 cup (80mL) vegetable oil
1 egg
1/2 cup (125mL) orange juice
1 medium orange
3/4 cup (175mL) dried cranberries (optional)

Instructions

1.Preheat oven to 375°F (190°C).
2.Combine the flour, ancient grain, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
3.Place egg, oil and juice in the blender.
4.Cut 1/2 inch off each end of orange and discard. Quarter orange, cut and discard the inner core and pits.
5.Cut each quarter into 3 smaller pieces. Add to blender one at a time, blend until smooth.
6.Pour over dry ingredients and stir until just combined. Gently fold in cranberries.
7.Spoon into greased muffin cups.
8.Bake 15-20 minutes or until done.
9.Remove from pan and cool on wire rack.

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