Rye Oat Muffins With Cranberries

These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1⁄2 cup oats
• 1⁄2 cup flour
• 1  cup  wholemeal rye flour
• 1⁄2 teaspoon salt
• 3  teaspoons baking powder
• 2  tablespoons brown sugar
• 2  eggs (slightly beaten)
• 1  cup skim milk
• 4  tablespoons  vegetable oil
• 1⁄2 cup dried cranberries
• 1⁄2 cup chocolate chips (optional)

Directions

1. Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
2. In another bowl blend eggs, milk and oil.
3. Add the cranberries to the egg mixture.
4. Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
5. Fill 12 non stick muffin pans 2/3 full with batter.
6. Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.