We had beautiful hot weather last week in Boulder but I'm still on a fall baking kick. I made these tasty oatmeal cranberry muffins for breakfast one morning. They have a smooth cake-like consistency and make a lovely afternoon snack. Serve them fresh from the oven or freeze them and enjoy them anytime you like.
2 cups all-purpose flour
1 cup packed brown sugar
1 Tbsp baking powder (2 + 1/4 tsp at altitude)
1 tsp cinnamon
1/3 cup wheat or oat bran
1/3 cup rolled oats
Pinch of salt
2 cups buttermilk
2 lightly beaten eggs
3/4 cup vegetable oil
1 cup (6 oz) cranberries (or raisins)
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the buttermilk, eggs, and oil with an electric mixer until combined.
Add the dry ingredients to the wet mixture and stir until almost blended. Fold in the cranberries.
Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool 5 minutes. Remove muffins from pan and cool on a rack.
Store in an airtight container for up to 2 days or freeze for up to 3 months.
Recipe from the 500 Cupcakes cookbook by Fergal Connolly.