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.
Ingredients:
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 eggs
2 cups of fresh or frozen cranberries
2 tbsp of maple sugar or brown sugar
Step 1:
Preheat oven to 350F. In a large bowl, combine flour, oats, baking powder, and salt. Cut or chop cranberries and set aside.
Step 2:
In 2 cup liquid measuring cup, mix together the baking soda and sour cream. Allow to rest and expand.
Step 3:
With an electric mixer, combine oil, eggs, and maple syrup. Mix well. Gently add and mix the expanded sour cream.
Step 4:
Gradually add the dry ingredients to the wet ingredients, mixing carefully with each addition.
Step 5:
Mix the cranberries with the maple or brown sugar, then fold into batter.
Step 6:
Add batter into paper filled muffin cups. This recipe will make approximately 20 muffins. Cook for 20-25 minutes.
Enjoy!!
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