Randy's Cranberry Buttermilk Oat Muffins
Back to listIngredients:
- 1/2 cup craisins
- 1/2 cup water
- 1 cup old fashioned oats NOT instant oats
- 1 cup buttermilk
- 1/4 cup brown sugar or Splenda brown sugar baking blend
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Steps:
- Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
- Preheat oven to 375F gas mark 5 190C
- Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
- Combine dry ingredients in a large bowl
- Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin