Muffins are not hard to make - they're easy. They don't even take a lot of time with about 20 minutes preparation time and 15 to 20 minutes to bake. This recipe makes one dozen (12) of the tangiest, juciest, most wonderful oatmeal-cranberry muffins ever!

This Oatmeal Cranberry Muffin recipe uses generous cups of cranberries and oatmeal because we like the firm bits of oatmeal and think that most cranberry muffin recipes use too little cranberry. In this recipe we choose to use organic sugar, sunflower oil and (unflavoured) soy milk when it is around the house. Unbleached white flour is the norm in almost all our baking ... including muffins.

Now let's make Cranberry Oatmeal Muffins!

To make this cranberry oatmeal muffin recipe you will need:
* 3 mixing bowls
* measuring spoons
* measuring cups
* a fork
* standard size muffin pan (greased)

The required ingredients for this oatmeal cranberry muffin recipe are:
* 1 heaping cup large flake, rolled oats (not instant or quick)
* 3/4 cup whole wheat flour
* 3/4 cup white flour
* 1/2 cup sugar (plus 1 to 2 tsp sugar - to taste)
* 1 tbsp baking powder
* 1 tsp salt
* 1 1/4 tsp cinnamon
* 1 egg
* 1 cup milk
* 1/4 cup oil
* 1 heaping cup cranberries

Method: * mix, together, all dry ingredients. * place cleaned cranberries in a bowl and add, to them, two heaping tablespoons of the dry mixture. * mix berries and dry mix well 'til the cranberries are well coated. * sprinkle two teaspoons of sugar over cranberries and mix, again, until the cranberries are fully coated in the mixture * blend oil and milk * add egg to oil and milk and blend well * add wet ingredients to dry and blend well * add cranberries (with the leftover dry mixture) to wet ingredients and blend only enough to incorporate cranberries. (Avoid over mixing) *Preheat oven to 425 ºF (218 ºC) * fill muffin cups evenly * bake muffins 17 to 20 minutes - test muffins for doneness with a toothpick * Let muffins rest about 10 minutes before removing them from the pan to the wire rack (allow them to pull away from the sides of the pan before removing them). About "toothpick" testing for doneness: Insert the toothpick into the muffin. If the toothpick comes out wet return the muffins to the oven for 2 to 4 minutes. You may see some grains sticking to the toothpick. If they are dry your muffins are done - some sticking, of cooked dough, to the toothpick is normal. If (batter-like) wet bits stick to the toothpick continue baking your muffins. There are several options when baking your muffins. Individual silicon muffin cups are an interesting choice. Instead of oiling muffin cups try using silicon singles as liners. The muffin pan makes handling them easy and you don't need to oil silicon muffin cups. Storing your muffins in the cups will help keep them moist. If you're using these silicon cups, once baked, move them directly to a wire rack removing your muffin from the cup only when you're ready to eat it. (Cool your muffins, still in the individual cups, directly on the cooling rack.) Prefer Lemon Poppyseed Muffins? Click Here! Custom Search hit <ALT>D to bookmark this page!   Go to home page You can always go get some Wallpaper Originals' Free Food Desktop Wallpapers for Mac & PC - now that you've found the web's best and easiest Cranberry Oatmeal Muffin Recipe. Privacy Policy - Copyright Help with this recipe site