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Oatmeal And Cranberry Muffins

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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 t Baking powder
1 t Baking soda, sieved
1/2 t Salt
2 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.  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.
Preheat the oven to 425 degrees F. Lightly butter 12 muffin  cups or
coat with nonstick cooking spray. Combine the flour, brown  sugar,
baking powder, baking soda and salt in a large bowl; stir  until
blended. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5795
Calories From Fat: 1755
Total Fat: 199.6g
Cholesterol: 810.3mg
Sodium: 2522.6mg
Potassium: 2625.3mg
Carbohydrates: 954.2g
Fiber: 83g
Sugar: 68.1g
Protein: 64g


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