Juicy and tart, cranberries are a delicious addition to a variety of baked goods. Sour cranberries combined with the sweet and hearty oatmeal muffin create a bold and sweet, mouthwatering treat.
Ingredients
• 1 1/2 cups oats, plus a little extra set aside for topping (quick-cook or old-fashioned)
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup softened butter
• 2 eggs
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup fresh cranberries (can use dried if necessary)
Instructions
- Preheat oven to 425°F. Line a 12-muffin pan with liners and spray them lightly with nonstick spray.
- In a large bowl, add oats and milk; soak for 10–20 minutes, or until the oats are soft.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Mix brown sugar, butter, and eggs with the soaked oats until well combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in cranberries.
- Fill muffin cups about three-quarters full and sprinkle the tops with extra oats.
- Bake at 425°F for 8 minutes, then reduce the temperature to 350°F and bake an additional 12–14 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
Makes about 12 muffins.
Enjoy!
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