Crunchy Cranberry Buttermilk Muffins

poniedziałek, 27 stycznia 2014

Crunchy Cranberry Buttermilk Muffins

Time: 40 mins

Ingredients

  • 1 1/3 cups flour
  • 2/3 cup quick oats, uncooked
  • 1/3 cup firmly packed brown sugar (or more to sweeten more)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4-1 cup buttermilk
  • 1 egg, slightly beaten
  • 1/4 cup butter, melted
  • 1/2 cup chopped fresh cranberries
  • 1/2 cup chopped walnuts (optional)
  • butter

Directions

  • 1 Preheat oven to 400 degrees F.
  • 2 Combine dry ingredients in a large mixing bowl.
  • 3 Combine liquid ingredients in a small mixing bowl.
  • 4 Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
  • 5 Gently stir in cranberries.
  • 6 Fill paper-lined muffin cups two-thirds full.
  • 7 Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
  • 8 Cool in pan on wire rack 10 minutes.
  • 9 Serve warm or cold with butter and/or cream cheese.
  • 10 Note: Muffins can be prepared ahead and frozen.
  • 11 Reheat in microwave-one muffin on high for 30 to 45 seconds.

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