Cranberry Oat Muffins

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From Vegetarian Classics, by Jeanne Lemlin, with some small adaptations

These are just what I was hoping for, with a nice tangy sparkle from the cranberries.

yield:  11  muffins

1/2 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 cup quick oats (although I’m sure old fashioned would work just fine)
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup fresh or frozen thawed cranberries, washed and dried
1 large egg
1 cup milk (I used non-fat, which was fine)
6 Tablespoons canola oil (or butter, melted & cooled, if you’re feeling that way)
cinnamon-sugar for topping (optional, and highly recommended)

Preheat oven to 400 degrees F.  Spray a 12-muffin tin with cooking spray.  In a large bowl, thoroughly combine the 2 flours, oats, sugar, baking powder, cinnamon and salt.  Chop the cranberries roughly.  I used a large knife.  She says you can use a food processor, but I was afraid the pieces would be too small.  Stir the cranberries into the flour mixture.  Measure the milk and oil into a large liquid measuring cup.  Add the egg and beat well with a whisk.  Pour into the dry ingredients and stir with a rubber spatula just enough to evenly moisten.  Do not overmix.  Using an ice-cream scoop, portion batter into prepared pan.  Sprinkle with cinnamon-sugar, if using (please do!).  Bake 18 minutes, or until a knife inserted in the center of a muffin comes out clean.  Remove the muffins to a wire rack to cool.  Serve slightly warm or at room temperature.

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Published in: on January 7, 2012 at 10:29 am  Leave a Comment  
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