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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Lyla, my mentor, used to bring these muffins to work on a pretty regular basis and because she put the orange zest in the muffins I only ate one (don't like zest). Last Feb. my father past away and she brought me these muffins and told me there wasn't any zest in the muffins. I ate another one and these have become my new comfort food. Ingredients:
4 teaspoons sugar |
1 teaspoon cinnamon |
1 (340 g) bag frozen cranberries |
2 tablespoons flour |
1 1/2 cups oatmeal |
3 cups flour |
2 cups sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1 cup butter |
1 1/2 cups milk |
2 eggs |
Directions:
1. TOPPING.
2. Stir together sugar and cinnamon.
3. Pour into shaker.
4. In a medium bowl add cranberries and flour.
5. Stir until cranberries are coated.
6. Set aside.
7. In a large bowl mix oatmeal, flour, sugar, baking powder and salt.
8. Cut butter into small bits adding butter to flour mixture.
9. Mix until crumbly (pea size crumbs).
10. Stir in cranberries.
11. Make a well in center of cranberry/flour mixture.
12. Stir together milk and eggs.
13. Add to flour mixture.
14. Stir just until combined.
15. DO NOT OVER MIX.
16. Scoop into 24 jumbo baking cups that have been placed in muffin tins.
17. Sprinkle with sugar mixture.
18. Bake 375°F for 20 - 30 minutes.
19. OPT. - grated rind of 1 orange, added to cranberry mixture, for you zest lovers.
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