It’s cranberry season! Fill your house with the enticing aroma of freshly baked muffins. Made with nutritious oatmeal and studded with cranberries, these moist, delicious muffins are perfect for Sunday mornings, Thanksgiving dinner, or an anytime treat. You can use either fresh or frozen cranberries for this recipe. Makes: 12 muffins
Ingredients
- 3/4 cup old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, divided
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or margarine
- 1 1/2 cups fresh (washed and dried) or frozen cranberries
- 2 tsp grated lemon zest
- 2/3 cup milk
- 1 egg, beaten
Directions
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan (or line with paper baking cups).
2. In a food processor or blender, process oats until very fine. Combine oats, flour (reserve 2 tbsp. flour for tossing with cranberries), sugar, baking powder and salt. Cut in butter using a food processor or pastry blender until mixture resembles coarse crumbs.
3. In a small bowl, toss cranberries with reserved flour; stir into oat mixture.
4. Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not over mix. Using a spoon or small scoop, fill each muffin cup to three-quarters full.
5. Bake for 20 to 24 minutes, or until a toothpick inserted in to the center comes out clean and tops of muffins spring back when lightly touched. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.
Topping Optional: For a little added sweetness, combine 2 tsp. ground cinnamon and 2 tsp. granulated sugar; sprinkle over muffins before baking.
