Be the first to Fresh cranberries and buttermilk give tang to these tasty muffins, while oatmeal adds crunch. Muffins may be made ahead and frozen.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1-1/3 cups all-purpose flour
- 2/3 cup quick oats, uncooked
- 1/3 cup firmly packed brown sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg, slightly beaten
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup chopped fresh cranberries
- Butter
Preparation:
Preheat oven to 400 degrees F.
Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in large mixing bowl.
Combine buttermilk, egg, and melted butter in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries.
Fill paper-lined 2 3/4 inch muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 10 minutes. Serve warm or cold with butter.
Note: Muffins can be prepared ahead and frozen. Reheat in microwave, one muffin on High (100%) for 30 to 45 seconds.
Yield: 16 muffins
Recipe Source: American Dairy Association
Reprinted with permission.
Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in large mixing bowl.
Combine buttermilk, egg, and melted butter in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries.
Fill paper-lined 2 3/4 inch muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 10 minutes. Serve warm or cold with butter.
Note: Muffins can be prepared ahead and frozen. Reheat in microwave, one muffin on High (100%) for 30 to 45 seconds.
Yield: 16 muffins
Recipe Source: American Dairy Association
Reprinted with permission.
