Close
Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 Tbl |
| dark brown sugar (packed): 1/2 cup |
| rolled oats: 2 cups |
| dried sweetened cranberries: 3/4 cup |
| eggs: 2 (large) |
| buttermilk: 1 cup |
| sunflower oil: 6 Tbl |
| vanilla extract: 1 tsp |
Oat & Cranberry Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Spoon half the batter into the prepared muffin pan.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.