Source:

Teresa

Serves/Makes:16 muffins

Ingredients

• 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

Preparation

• 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.

Comments

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.