The season is upon us for fresh cranberries. Do not limit yourself to using fresh cranberries only for cranberry sauce! Recently I had some extra fresh cranberries on hand, and I decided to try out this fabulous recipe for Cranberry Oatmeal Maple Muffins. They are incredibly moist and delicious. I love them!
This recipe is published in French, over at one of my favourite recipe finding websites. I am reprinting a translation below.
1 1/2 cups of all purpose or whole wheat flour
1 cup of quick cooking oatmeal
2 tsp of baking powder
1/2 tsp of salt
1 cup of sour cream (5 or 14%)
2 tsp of baking soda
1/2 cup of canola oil (I used vegetable oil)
1 cup of maple syrup
2 cups of fresh or frozen cranberries
2 tbsp of maple sugar or brown sugar
Preheat oven to 350F. In a large bowl, combine flour, oats, baking powder, and salt. Cut or chop cranberries and set aside.
In 2 cup liquid measuring cup, mix together the baking soda and sour cream. Allow to rest and expand.
With an electric mixer, combine oil, eggs, and maple syrup. Mix well. Gently add and mix the expanded sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing carefully with each addition.
Mix the cranberries with the maple or brown sugar, then fold into batter.
Add batter into paper filled muffin cups. This recipe will make approximately 20 muffins. Cook for 20-25 minutes.