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    You are in: Home / Recipes / Randy's Cranberry Buttermilk Oat Muffins Recipe
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    Randy's Cranberry Buttermilk Oat Muffins

    Randy's Cranberry Buttermilk Oat Muffins. Photo by Mikekey

    1/2 Photos of Randy's Cranberry Buttermilk Oat Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Zeldaz's Note:

    Adapted from a Beth Hensperger recipe. Prep time does not include overnight soaking of oatmeal and dried cranberries.

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    Serves: 6


    very la ...

    Units: US | Metric


    1. 1
      Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
    2. 2
      Preheat oven to 375F (gas mark 5, 190C).
    3. 3
      Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
    4. 4
      Combine dry ingredients in a large bowl.
    5. 5
      Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 25, 2013


      A very hearty and tasty muffin. Just the right amount of sweetness for us. Wouldn't change a thing. Made for Spring 2013 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Randy's Cranberry Buttermilk Oat Muffins

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.9
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 2.1 g
    Cholesterol 63.6 mg
    Sodium 498.9 mg
    Total Carbohydrate 45.0 g
    Dietary Fiber 2.7 g
    Sugars 17.6 g
    Protein 7.4 g

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