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Oatmeal Cranberry Muffins Recipe

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This recipe for Oatmeal Cranberry Muffins, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


2 ¼ cup quick oats
2 cups buttermilk
2 large eggs, beaten
1 cup packed brown sugar
2/3 cup oil
2 tsp salt
2 tsp baking powder
1 tsp soda
2 ¼ cup flour
1 cup dried cranberries

Preheat oven to 400º.

Line muffin tins with disposable paper muffin cups or spray lightly with oil.

Mix oats, milk, eggs, sugar and oil. Let stand 10 minutes.

Stir in dry ingredients until just mixed; don’t overmix! Fold in cranberries.

Scoop into muffin tins (I use a large ice cream or cookie scoop).

Bake at 400º for 15 minutes or until brown. Serve hot with butter.

Makes 24 muffins

Personal Notes:
Personal Notes:
Muffin Stones make the best muffins, They are soft all around and chunks don't get stuck to the muffin paper.
In a pinch you can use 2 Tbsp lemon juice or white vinegar plus enough milk to equal 2 cups for buttermilk.




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