Thursday, October 20, 2016

Recipe Share: Cranberry Oatmeal Maple Muffins

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 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.


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