Cranberry Oat Muffins
photo by Megohm
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups oatmeal
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt (small pinch)
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup brown sugar (you can increase to 1/2 cup if you want these sweeter)
- 1 cup fresh cranberries
- 2 eggs, lightly beaten
- 1⁄4 cup molasses
- 1⁄2 cup milk (I use sour milk)
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla extract
-
For the crumb
- 2 tablespoons oatmeal
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 1 tablespoon butter
directions
- Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
- Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
- Mix all wet ingredients.
- Add wet to dry, stir just until all the dry ingredients are moistened.
- Mix crumb ingredients with fingers.
- Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.
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Reviews
-
delicious! The rich sweet molasses flavor provides an excellent contrast to the tartness of the berries. I thought about skipping the topping and I'm glad I didn't, because it lends a wonderful crunch. I used coconut oil in place of vegetable oil, and vanilla coconut milk in place of the regular milk. I'm looking forward to breakfast tomorrow, so I can eat another one of these muffins!
Tweaks
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delicious! The rich sweet molasses flavor provides an excellent contrast to the tartness of the berries. I thought about skipping the topping and I'm glad I didn't, because it lends a wonderful crunch. I used coconut oil in place of vegetable oil, and vanilla coconut milk in place of the regular milk. I'm looking forward to breakfast tomorrow, so I can eat another one of these muffins!
RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!