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Crunchy Cranberry Buttermilk Muffins
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Serves/Makes:16 muffins

  • 1-1/3 cups (325 ml) all-purpose flour
  • 2/3 cup (150 ml) quick oats, uncooked
  • 1/3 cup (80 ml) firmly packed brown sugar
  • 1-1/2 tsp (7 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) cinnamon
  • 1/2 tsp (2 ml) nutmeg
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) buttermilk
  • 1 egg, slightly beaten
  • 1/4 cup (60 ml) (1/2 stick) butter, melted
  • 1/2 cup (125 ml) chopped fresh cranberries
  • Butter
  • Preheat oven to 400 degrees (200 C.).
  • Combine dry ingredients in large mixing bowl.
  • Combine liquid ingredients 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 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.

Recipe by the American Dairy Association.

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