Oatmeal Cranberry Muffins

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!


Delicious and pretty!

Delicious and pretty!

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

Mix well.


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.


2 Comments on “Oatmeal Cranberry Muffins

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