| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 1/3 | c | Old-fashioned rolled oats; plus more for optional topping |
| 1/3 | c | (5 1/3 tablespoons) unsalted butter, cut into pieces |
| 1 1/3 | c | Unbleaches all-purpose flour |
| 3/4 | c | Packed light brown sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda; sieved |
| 1/2 | ts | Salt |
| 2 | lg | Eggs |
| 1 1/2 | c | Fresh or frozen cranberries |
| 1/2 | c | Raisins |
INSTRUCTIONS
In honor of Red Friday I'm posting Oatmeal & Cranberry Muffins from Muffins A to Z by Marie Simmons. Soaking the oats in milk before adding them to the batter gives these tender muffins an especially moist taste and texture. They are good for breakfast. 1. In a small saucepan, combine the milk and the oats; bring to a boil over medium heat. Remove from the heat and stir in the butter. Cool slightly. 2. Preheat the oven to 425 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray. 3. Combine the flour, brown sugar, baking powder, baking soda and salt in a large bowl; stir until blended. 4. Add the eggs tot the oat mixture and stir until well blended. Add the oat mixture to the dry ingredients, along with cranberries and raisins, and fold just until evenly moistened. Do not overmix. 5. Divide the batter evenly among the muffin cups; sprinkle each muffin with oats, if desired. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool on a wire rack before removing from the pan. Makes 12 medium muffins Posted to Bakery-Shoppe Digest V1 #231 by Sandra Swinford <sandra-swinford@utc.edu> on Sep 12, 1997
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