These muffins are mostly guilt-free. The creaminess of the buttermilk softens the oats beautifully and yields a pleasant, moist texture. The slight tang of the buttermilk is balanced by the dark brown sugar and its molasses notes. The cranberries perfectly complement the muffin. The best thing about this recipe is that you can measure out the dry ingredients the night before when you are putting the oats in with the buttermilk. Having your mise-en-place done in the morning means you can get this muffins assembled and in the oven quickly, then enjoy them with a cup of coffee and the Sunday paper.
Prep Time: 10hours15minutes
Cook Time: 15minutes
Total Time: 10hours15minutes
1 2/3cupswhole wheat flour
3/4cupdark brown sugarpacked
2large eggslightly beaten
Combine oats and buttermilk in a bowl or a container that has a lid. Stir just to combine. Cover mixture and refrigerate overnight.
Preheat oven to 350°.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. (You can do this the night before as well.)
In a large separate bowl, whisk together oil and eggs.
Add dark brown sugar and buttermilk mixture and beat with a hand mixer or spoon.
Add flour mixture and stir or beat until just combined.
Fold in 1/3 cup of dried cranberries.
Spoon batter evenly between into 18 muffin cups sprayed with cooking spray or lightly brushed with oil.
Top the muffins with the other 1/3 cup of dried cranberries.
Bake at 350° for 16-18 minutes until a cake tester comes out clean. The muffin tops will spring back when touched gently.
Remove muffins from pans and place on a wire rack.
Recipe by MyUntangledLife.com at https://myuntangledlife.com/cranberry-oatmeal-muffins/