Randy's Cranberry Buttermilk Oat Muffins Recipe

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Randy's Cranberry Buttermilk Oat Muffins
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  1. Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
  2. Preheat oven to 375F (gas mark 5, 190C).
  3. Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
  4. Combine dry ingredients in a large bowl.
  5. Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.66 Kcal (2230 kJ)
Calories from fat 175.24 Kcal
% Daily Value*
Total Fat 19.47g 30%
Cholesterol 59.05mg 20%
Sodium 936.6mg 39%
Potassium 315.07mg 7%
Total Carbs 80.55g 27%
Sugars 25.11g 100%
Dietary Fiber 8.57g 34%
Protein 11.43g 23%
Iron 3.9mg 22%
Calcium 236.8mg 24%
Amount Per 100 g
Calories 272.51 Kcal (1141 kJ)
Calories from fat 89.65 Kcal
% Daily Value*
Total Fat 9.96g 30%
Cholesterol 30.21mg 20%
Sodium 479.16mg 39%
Potassium 161.19mg 7%
Total Carbs 41.21g 27%
Sugars 12.85g 100%
Dietary Fiber 4.38g 34%
Protein 5.85g 23%
Iron 2mg 22%
Calcium 121.2mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
  • 14

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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