This is an old new recipe. It started as my Gram’s Oatmeal muffins recipe and kind of evolved into an updated breakfast muffin I am really excited about. (the evolution of Gram’s muffin…a “muffilution?” hahahaha)
Anyway…the last minute addition of the fresh (not dried) cranberries just kind of happened because I had a few handfuls leftover from Thanksgiving. I am sooooo happy they made it into this muffin, because it really added a punch of flavor and moisture.
I also replaced half the oil with applesauce just to make it a tad bit healthier. I think it is perfect now. No more tweaking this one!
Oatmeal Cranberry Muffins
***Be sure to read all the instructions as the first two have to sit for an hour before you continue***
1 cup regular oats, uncooked
1 cup buttermilk ( you can make your own by adding a little bit of lemon juice to the milk…stir it and it will thicken right up after a few minutes)
Let those two sit and get to know each other for an hour. 🙂
Then…to the ingredients above:
Add 1/2 cup brown sugar, packed
1/4 cup applesauce
1/4 cup oil
1 tsp vanilla
zest of 1 orange
1 egg, beaten
Combine 1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2-1 cup fresh cranberries
Make a well in the center of this flour mixture and add the oat/sugar mixture. Stir until just moist. Gently stir in the cranberries.
Bake 400 degrees 20-25 minutes.
What do I love about this recipe? I love that I took my Gram’s recipe and amped it up a little bit. The fresh cranberries make this one a real keeper!
What don’t I love about this recipe? I’m not crazy about starting then not finishing right away. The hour either gets away from me or takes f o r e v e r to pass.