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Oat & Cranberry Muffins

1 cup all-purpose flour
1 tablespoon baking powder
12 cup dark brown sugar
2 cups rolled oats
34 cup dried cranberries
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil
1 teaspoon vanilla extract


Preheat oven to 350F. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries. Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon half the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch. Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Source: www.food.com