| 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
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”