Wednesday, 11 January 2017

Cranberry Oatmeal Muffins

I was browsing through my mom`s old cookbooks for a nice breakfast-type muffin.  After all the chocolate and super rich foods over the holidays, I wanted something a little less ``sweet and chocolatey``.  I came across this recipe and thought I`d try it.

Cranberry Oatmeal Muffins

Yields: 12
1 cup rolled oats
1 cup soured milk
1/2 cup canola oil
1 egg
3/4 cup light brown sugar, firmly packed
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup fresh or frozen cranberries

Preheat the oven to 350 degrees F. Grease 12 muffin cups.
Stir the oats and the soured milk together in a bowl, making sure all the oats are covered. Set aside for 10-15 minutes, until well soaked.   
Add oil and egg and combine until well blended.
In a large bowl, combine all dry ingredients, mixing well, then add to oats mixture, 
mixing well until no dry flour visible. 
Fold in the cranberries.

Spoon mixture into prepared muffin cups - then bake for 20 – 25 minutes 
until the muffins have browned and a tester inserted in the center comes out clean. 

Turn out onto a rack to cool. 

NOTE**** To sour milk, add 1tablespoon of vinegar or lemon to 1 cup milk


Here are the snaps....


I have to say that I was rather disappointed with the amount of rise, and I was afraid of that when I saw the amount of baking powder called for.   I thought the half teaspoon of soda would make up for it, but I was wrong.   However, they were absolutely delicious and I will make them again, but I will use a little more baking powder next time.