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1 1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/2 cup chopped fresh cranberries
Butter
Preheat oven to 400°F. Combine dry ingredients in large mixing bowl.
Combine liquid ingredients in small mixing bowl. Stir liquid mixture
into dry mixture just until all dry ingredients are moistened. Gently
stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups
two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted
in center comes out clean. Cool in pan on wire rack 10 minutes. Serve
warm or cold with butter*.
NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave -
one muffin on High (100%) for 30 to 45 seconds.
Makes 16 muffins.
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/2 cup chopped fresh cranberries
Butter
Preheat oven to 400°F. Combine dry ingredients in large mixing bowl.
Combine liquid ingredients in small mixing bowl. Stir liquid mixture
into dry mixture just until all dry ingredients are moistened. Gently
stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups
two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted
in center comes out clean. Cool in pan on wire rack 10 minutes. Serve
warm or cold with butter*.
NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave -
one muffin on High (100%) for 30 to 45 seconds.
Makes 16 muffins.
