Tuesday, February 9, 2010

Day #13: Oat & Cranberry Muffins

Today's muffin is especially hearty, healthy, and yummy. Oats & Cranberries taste exceptionally good when they are combined. I think these muffins are best served warm, so if you are not going to eat them right away, then just microwave them for about 10-15 seconds. Or you could always slice one in half, spread a little butter on it, and put it in your toaster oven. Mmmm.....

Next up...Mint Chocolate Chip Muffins

Psalm 40:1

"I waited patiently for the Lord; he turned to me and heard my cry."

Oat & Cranberry Muffins


1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup firmly packed dark brown sugar
2 cups rolled oats
3/4 cup dried cranberries
1 cup buttermilk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour and baking powder in a large bowl. Stir in the sugar, oats, and cranberries. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared baking pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve them warm or transfer to a wire rack and let cool completely.

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