I may have squealed when I found frozen cranberries at the co-op a few weeks ago. Cranberries are my favorite fruit. It sucks they are only available for such a short time each year and my tiny freezer can only hold so many bags of frozen cranberries.
Since I am really into Beatrice Ojakangas’ cookbook, Breakfast With Beatrice, right now, I decided to adapt and try her Oat Cranberry Muffin recipe. I think I have found my second all time favorite muffin recipe. (In case you are wondering, all time favorite muffin recipe is Mollie Katzen’s Chocolate Ricotta Muffins. ) So many times people who write cranberry recipes, sweet or savory, add so much sugar they completely destroy the tart bite of the cranberry. Mrs. Ojakangas doesn’t do that, she adds just enough sugar to sweeten the muffin but allow the tart cranberry to shine.
Oat Cranberry Muffin
Adapted from the Breakfast With Beatrice cookbook
6 TBS all purpose flour
6 TBS whole wheat flour
1/2 cup uncooked old fashioned rolled oats
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup fresh or frozen cranberries
1/2 cup milk
1 1/2 TBS canola oil
3 TBS lightly beaten egg
Preheat the oven to 400 degrees. Coat a 6 cup muffin pan with non-stick cooking spray. In a medium bowl, combine the flours, rolled oats, brown sugar, baking powder, salt, cinnamon and cranberries. In a small bowl, beat the milk, canola oil, and egg together. Stir the milk mixture into the dry ingredients and mix until just blended, about 20 strokes. Pour the batter evenly into the muffin cups. Bake for 20 -25 minutes or until a toothpick inserted in the center of the muffin come out clean. Cool 1 minute and then move the muffins to a wire rack and cool.
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