Prep 10 mins
Cook 5 mins
Adapted from the book "1 Mix, 100 Muffins". These are not to sweet - so perfect for a healthy breakfast!
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- 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 half the batter into the prepared muffin pan.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
I made these tonight for breakfast for the upcoming week. I doubled the recipe, and used 1/2 dried cranberries, and half dried cherries, and sprinkled generously with cinnamon sugar before baking. They were super simple, went together quickly, and turned out fluffy and delicious. I might introduce another flavor next time, maybe orange, and nuts would be terrific in these muffins as well. Next time, I may add a bit more brown sugar, they were perfect for me, but my daughter likes her muffins a bit sweeter. I will use this recipe a hundred different ways, thank you so much!
These are really good! Moist & chock full of cranberries. They are great warm with butter or cold & plain.
These were a very good muffin, a little more hearty and dense than your normal muffin, and I loved the fact that they were not overly sweet (even with the sprinkling of cinnamon sugar I topped them with before baking). I used about an even third of cranberries, tart cherries and raisins as I ran out of the cranberries ( I always run out of them, I need to buy them in bulk I think). My husband adored them with a schmeer of butter along with his coffee. They are so easy to make I am sure they will be gracing our table often.