RANDY'S CRANBERRY BUTTERMILK OAT MUFFINS
Adapted from a Beth Hensperger recipe. Prep time does not include overnight soaking of oatmeal and dried cranberries.
Provided by zeldaz51
Categories Quick Breads
Time 35m
Yield 6 very large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
- Preheat oven to 375F (gas mark 5, 190C).
- Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
- Combine dry ingredients in a large bowl.
- Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #breads #breakfast #easy #diabetic #vegan #vegetarian #muffins #dietary #quick-breads #from-scratch
You'll also love
Rms Marshmellow
[email protected]These muffins are so moist and fluffy, they practically melt in your mouth.
Michael Amaya
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect muffin for any occasion.
Faith Peter
[email protected]These muffins are a great way to start your day.
Eze Sunday Donald
[email protected]I love the way the cranberries and buttermilk complement each other in these muffins.
anita sprouse
[email protected]These muffins are the perfect fall treat.
Seid Yimam
[email protected]I made these muffins for my Thanksgiving breakfast and they were a huge hit! Everyone loved them.
Rana Sadam Ashiq
[email protected]These muffins are a great way to get your kids to eat their cranberries.
Khanya Lekopa
[email protected]I love the tartness of the cranberries in these muffins.
Saiful Ahmed
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect muffin for any occasion.
Chris Huriwai (c.huriwai)
[email protected]These muffins are so moist and fluffy, they practically melt in your mouth.
Dineth Sanjuna
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
SyedNaqiShah SyedNaqiShah
[email protected]These muffins are the perfect way to use up leftover cranberries.
Cameron Robbins
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
William Duncan
[email protected]I added a little bit of cinnamon and nutmeg to the batter and they were delicious!
Salha Faraj
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for freezing.
Zisan Asraful
[email protected]I love the combination of cranberries and buttermilk in these muffins. It gives them a really unique flavor that I just love.
Khalid Muhammad Lawan
[email protected]These muffins were easy to make and turned out perfectly. I'll definitely be making them again.
Alexz Hanna
[email protected]I've tried a lot of different cranberry muffin recipes, but this one is by far the best. The muffins are so moist and flavorful.
Rachel Alexis
[email protected]I made these muffins for my family and they were a hit! Everyone loved them.
Bir Gurung
[email protected]These muffins are the perfect fall breakfast! They're moist and fluffy, with a delicious tart-sweet flavor. The cranberries and buttermilk give them a really unique flavor.