Maybe I shouldn't have started with the healthy description, because that tends to make bakers disappear - but bear with me. These are hearty, yes, but in the best way possible. They are moist, sprinkled with dried cranberries throughout, and they are absolutely delicious! Especially with a bit of jelly (or nutella, but let's keep it healthier here). This recipe is definitely a keeper in my kitchen.
Cranberry Oatmeal Muffins
(adapted from The Complete Magnolia Bakery Cookbook)
2 cups rolled oats (not quick-cooking oats)
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2/3 cup dried cranberries
Preheat oven to 400 degrees F.
Grease well a 12-cup muffin tin, or line with paper liners.
In a medium-size bowl, mix the oats and the milk and set aside for 10 minutes.
Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy.
Fill the muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Don't overbake.
-makes 12 muffins