OAT & CRANBERRY MUFFINS

Oat & Cranberry Muffins image

Adapted from the book "1 Mix, 100 Muffins". These are not to sweet - so perfect for a healthy breakfast!

Provided by Redsie

Time 15m

Yield 12 muffins, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup dark brown sugar
2 cups rolled oats
3/4 cup dried cranberries
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Grease a 12-cup muffin pan or line with 12 muffin paper liners.
Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon half the batter into the prepared muffin pan.
Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Nutrition Facts : Calories 2510, Fat 105.2, SaturatedFat 17.1, Cholesterol 432.8, Sodium 1540.2, Carbohydrate 336.1, Fiber 22.6, Sugar 124.4, Protein 59.8