Randy's Cranberry Buttermilk Oat Muffins

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

• Ready In: 35 mins
• Serves: 6
• Yields: 6 very large muffins

Ingredients

• 1⁄2 cup craisins
• 1⁄2 cup water
• 1  cup old fashioned oats (NOT instant oats)
• 1  cup buttermilk
• 1⁄4 cup brown sugar (or Splenda brown sugar baking blend)
• 1⁄4 cup  vegetable oil
• 2  eggs
• 1  cup flour (use 1 1/2 cups if you keep and use the cranberry soaking liquid)
• 1  teaspoon ground cinnamon
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt

Directions

1. Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
2. Preheat oven to 375F (gas mark 5, 190C).
3. Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
4. Combine dry ingredients in a large bowl.
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.