Healthy muffins, perfect for a light breakfast. Didn't get a chance to taste these. Brought them in at the office and they were gone fast!
Oat and Cranberry Muffins
(from 1001 Cupcakes)
6 tbsp sunflower oil
1 cup all purpose flour
1 tbsp baking powder
heaping 1/2 cup dark brown sugar
1 1/2 cups rolled oats
3/4 cup dried cranberries
generous 1 cup buttermilk
1 tsp vanilla extract
Preheat the oven to 350F. Grease a 12-hole muffin pan. Sift together the flour and baking powder into a large bowl. Stir in the sugar, oat and cranberries.
Place the eggs in a large pitcher or bowl and beat lightly, then beat in the buttermilk, 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 the batter into the muffin pan.
Bake in the preheated oven for 20-25 minutes, or until well risen, golden brown and firm to the touch. Let cool in the pan for 5 minutes, then serve warm or transfer to a wire rack to cool completely.