Tasty Muffins

Delicious, Hot Fresh Cranberry/Oat Muffins


Cranberry-Oat Muffins 

Tiger Woods leads the Master's Golf tourney today. so I decided to make some delicious muffins to go with my coffee while watching golf. The above photos shows my creation fresh from the oven. They taste as good as they look. Maybe even better!! Here is the Recipe. Try it! It's easy and you'll like it!

Cranberry/Oat Muffins

Ingredients:

1/4 cup whole wheat flour
1 1/2 cups unbleached all purpose flour
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. allspice
1 tsp. ground cinnamon
1 stick unsalted butter at room temp.
3/4 cup packed dk. brown sugar
2 lg. eggs
3 tbsp. unsulphured molasses
2 1/2 tsp. vanilla extract
1/4 cup yogurt
1 1/4 cups buttermilk
1 3/4 cups wheat bran or 1 cup quick oats
1 cup dried cranberries or raisins or both

Pre-heat oven to 375 deg. light coat a muffin pan with cooking spray or line with paper muffin cups.

In a medium bowl stir together the flours, baking soda, baking powder, salt, nutmeg, allspice and cinnamon. Blend well.

In stand up mixer bowl put softened butter and beat on speed 4 for 2 min. with flat beater attachment until creamy. Stop and scrape sides of the bowl. Add sugar and turn the mixer to speed 6, and beat for 90 seconds. While the mixer is running, add eggs one at a time, mixing thoroughly each time. Add the molasses, vanilla and yogurt and continue mixing for 60 more seconds. Stop mixer, add the the buttermilk and half the flour mixture and mix fo 90 seconds. Add the remaining flour mixture and stir for 1 minute more. Turn off mixer, remove bowl, stir in the cranberries or raisins and oats or bran with a sturdy spoon until well-mixed. Spoon the batter into the prepared muffin pan evenly among the cups. Bake in the center rack of oven for 25-30 minutes. Cool muffin pan on rack for 5 minutes, then transfer the muffins to a plate or basket, cover to keep warm and serve immediately. Delicioso!!