Thursday, February 24, 2011

Oat and Cranberry Muffins

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
2 eggs
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.



pat said...

Mmmmmm. Celine, you have to stop using cranberries! If I keep making (and eating) all these yummy recipes I'm going to weigh 400 lbs!

Nicki said...

They look tasty. I like how you have the dried cranberries around the muffins - very nice composition.

annabelle g said...

I like how the red berries around the muffins tell whats inside and they do look yummmy. I guess you will have to make another batch so you can taste them, enjoy one for me while you're at it :)

Samantha said...

Ooh, that recipe looks really REALLY good, and your pictures are fantastic!

Lisa said...

Mmm, those look so good that I'm not surprised everyone made sure to get a bite of it. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up.