Crunchy Cranberry Buttermilk Muffins

This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!

• Ready In: 40 mins
• Yields: 10-12 muffins

Ingredients

• 1 1⁄3 cups flour
• 2⁄3 cup quick oats, uncooked
• 1⁄3 cup  firmly packed brown sugar (or more to sweeten more)
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 3⁄4-1  cup buttermilk
• 1  egg, slightly beaten
• 1⁄4 cup butter, melted
• 1⁄2 cup  chopped fresh cranberries
• 1⁄2 cup  chopped walnuts (optional)
•  butter

Directions

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large mixing bowl.
3. Combine liquid ingredients in a small mixing bowl.
4. Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
5. Gently stir in cranberries.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
8. Cool in pan on wire rack 10 minutes.
9. Serve warm or cold with butter and/or cream cheese.
10. Note: Muffins can be prepared ahead and frozen.
11. Reheat in microwave-one muffin on high for 30 to 45 seconds.