Oatmeal Cranberry muffin: Submitted by: Sophia B | Date Added: 7 May 2012
Listed in: Desserts / Desserts - Muffins

3/4 cup (180 ml​​) rolled quick oats
1 1/2 cup (375 mL) flour
1 cup + 4 tsp. tea (270 ml) sugar
2 c. tsp (10 mL) baking powder
1/2 c. tsp (2 mL) salt
1/2 cup (125 mL) butter
2/3 cup (160 mL) milk
1 egg
2 cups (500 ml) fresh cranberries, or frozen, thawed, coarsely chopped
4 c. tsp (20 mL) grated lemon rind
1 c. teaspoon (5 ml) ground cinnamon

In a food processor or blender, grind the oatmeal powder, then put the oatmeal powder in large bowl. Add flour, 1 cup (250 ml) sugar, baking powder and salt and stir with a whisk. Add the butter, using two knives, work the mixture until it assumed the appearance of coarse crumbs.

In a bowl, a whisk, beat milk with egg. Pour milk mixture over dry ingredients. Sprinkle cranberries and lemon zest and mix until dough is moist but not more (do not overmix). Using a spoon, spread batter into greased muffin tins or lined with paper liners (fill the molds to three quarters).

In a small bowl, combine remaining sugar and cinnamon. Sprinkle tops of muffins to sweeten the mixture. Bake in preheated 400 F (200 C) 25 to 30 minutes or until tops are firm to the touch.

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