Cranberry Oat Muffins

Name: Cranberry Oat Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins, 12 serving(s)
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; 2 tablespoons oatmeal; 2 tablespoons brown sugar; 1 tablespoon flour; 1 tablespoon butter

Submitted by Megohm

"These aren’t heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these!"

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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!

jewelsf

Tweaks

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!

jewelsf

RECIPE SUBMITTED BY

Megohm

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!

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