My husband doesn’t ask for much, so when he requested some cranberry muffins I was happy to oblige.  I found the perfect recipe on RecipeZaar.  By the way, have you checked out Recipe Zaar yet?  It’s my go to website every time when I’m looking for new recipes.

This time I only made two substitutions which is pretty good for me:

-I used old fashioned oats instead of quick oats.  This was not done on purpose, I just can’t read:)  Not sure if this affected anything, but they tasted great to me.

-I used craisins instead of fresh cranberries.  Apparently where I live you can’t find fresh or frozen cranberries until the fall.  Who knew?  This resulted in a sweeter muffin.  I would have liked the tartness of fresh cranberries, but they were still super yummy this way.

Crunchy Cranberry Buttermilk Muffins

By Sharon123 on RecipeZaar

40 min | 15 min prep

10 -12 muffins

* 1 1/3 cups flour
* 2/3 cup quick oats, uncooked
* 1/3 cup firmly packed brown sugar (or more to sweeten more)
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon salt
* 3/4-1 cup buttermilk
* 1 egg, slightly beaten
* 1/4 cup butter, melted
* 1/2 cup chopped fresh cranberries
* 1/2 cup chopped walnuts (optional)
* butter

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large mixing bowl.
3. Combine liquid ingredients in a small mixing bowl.
4. Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
5. Gently stir in cranberries.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
8. Cool in pan on wire rack 10 minutes.
9. Serve warm or cold with butter and/or cream cheese.
10. Note: Muffins can be prepared ahead and frozen.
11. Reheat in microwave-one muffin on high for 30 to 45 seconds.