Apple Cranberry Oatmeal Muffins

YIELD: approx 3 dozen
PREP TIME: 10 - 15 minutes
COOK TIME: 15 - 25 minutes
TOTAL TIME: 25 - 40 minutes
Ingredients:
4 cups flour
1 cup quick oats
1 1/4 cup organic cane sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cardamom
4 eggs
2 cups buttermilk
2 sticks (1 cup) butter, melted and cooled
4 large green apples, grated
8 ounces chopped fresh cranberries
Directions:
Grease three standard 12 cup muffin tins. Set aside. Preheat oven to 400 degrees F. Place oven rack in the center position.
In a large bowl, combine flour, quick oats, sugar, baking powder, baking soda, salt, cinnamon, allspice, and cardamom. Whisk until well sifted. Set aside.
In another bowl, whisk the 4 eggs. Add the buttermilk, melted butter, and grated apples. Stir until combined.
Make a well in the center of the dry ingredients. Add the buttermilk mixture to the well and stir until moistened. Do not beat. Batter will be very thick. Once moistened, gently fold in the chopped cranberries.
Divide the batter between the 36 prepared muffin cups. Cups should be 2/3 to 3/4 of the way full. If you aren't able to get a full 3 dozen out of the batter, don't worry. Just fill the empty cups halfway with water.
Bake at 400 degrees F for 15 - 25 minutes (rotating half way through), or until done and golden on top.
Let muffins cool for 5 minutes in their tins before removing to cool on a wire rack.
Notes:
This recipe also makes 2 dozen standard muffins plus 2 miniature bread loaves. Baking time will need to be adjusted for the bread loaves, approximately 20-35 minutes, or until done and golden on top.
3 muffin tins do not fit at the same time in most standard sized ovens. Bake 2, then bake the remaining.

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