Randy's Cranberry Buttermilk Oat Muffins

"Adapted from a Beth Hensperger recipe. Prep time does not include overnight soaking of oatmeal and dried cranberries."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by zeldaz51 photo by zeldaz51
Ready In:
35mins
Ingredients:
12
Yields:
6 very large muffins
Serves:
6
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ingredients

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directions

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

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Reviews

  1. Outta Here
    A very hearty and tasty muffin. Just the right amount of sweetness for us. Wouldn't change a thing. Made for Spring 2013 PAC game.
     
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