Oatmeal Whole Wheat Muffins With Dried Cranberries

From the back of a Kroger white whole wheat flour bag.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 1/2 cup muffins

Ingredients

• 2⁄3 cup  whole milk
• 1⁄4 cup  vegetable oil
• 1⁄4 cup molasses
• 1⁄4 brown sugar
• 1  egg (slightly beaten)
• 1  cup white whole wheat flour
• 1  cup quick-cooking oats
• 1  tablespoon double-acting baking powder
• 3⁄4 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg (freshly grated)
• 1⁄4 teaspoon salt
• 1⁄2 cup dried cranberries

Directions

1. Preheat oven to 400F (375F convection).
2. In a bowl, combine milk, oil, molasses, brown sugar, and the egg.
3. In a large bowl, combine flour, oats, baking powder, cinnamon, nutmeg, salt, and cranberries.
4. Stir milk mixture into dry mixture, just till combined. Mixture will be lumpy.
5. Spoon batter into 12 paper lined muffin tins, filling them 2/3 full.
6. Bake muffins for 15 minutes (12 minutes convection).