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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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These aren’t heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these! Ingredients:
2 cups oatmeal |
1 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 pinch salt (small pinch) |
1/2 teaspoon nutmeg |
1/4 cup brown sugar (you can increase to 1/2 cup if you want these sweeter) |
1 cup fresh cranberries |
2 eggs, lightly beaten |
1/4 cup molasses |
1/2 cup milk (i use sour milk) |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
2 tablespoons oatmeal |
2 tablespoons brown sugar |
1 tablespoon flour |
1 tablespoon butter |
Directions:
1. Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
2. Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
3. Mix all wet ingredients.
4. Add wet to dry, stir just until all the dry ingredients are moistened.
5. Mix crumb ingredients with fingers.
6. Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.
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