Oatmeal Cranberry Muffins
Only 19 hours and 45 minutes until my dad picks me for Thanksgiving break. Weeeee!! I’m excited to see my baby, although he isn’t going to talk to me when he gets his annual booster shot at the vet on Wednesday.
Shh!! Murray’s sleeping
I’m in such a good mood right now. I’m done with class for today, I don’t have to work until next Monday, and I got a package from wonderful Anj, who generously gave me 16 cookbooks for my collection.
Thank you so much Anj!! I will let you know what I make with them!
I was bored this past Saturday afternoon, so I baked muffins. The muffins originally called for blueberries, but I hate blueberries and I didn’t have any, so I subbed dried cranberries and raisins. I didn’t taste the oats, so next time I would increase it to 1 cup. Enjoy!!
Oatmeal Cranberry-Raisin Muffins
1/2 cup rolled oats (may need to use 1 cup)
1/2 cup water
1 1/2 cups flour
1/2 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oil
1 egg, slightly beaten
1 cup blueberries, cranberries, and/or raisins
1 Tbsp sugar
1/8 tsp cinnamon
1. Preheat oven to 425F. Line muffin paper with paper liners.
2. In large bowl, combine oats and water. Add flour, 1/2 cup sugar, baking powder, salt, baking soda, oil, and egg. Mix well. Stir in fruit.
3. Fill paper liners 2/3 full. Blend 1 Tbsp sugar and cinnamon together; sprinkle over batter. Bake for 18-22 minutes or until toothpick inserted comes out clean. Let cool in pan for 10 minutes. Then remove from pan.
Makes 12 muffins
Source: “Muffins and Cupcakes” by Larry Rosenberg, 1986 p.16