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Crunchy Oat and Cranberry Muffins

These fiber filed muffins are as tasty as they are nutritious

Makes 1 dozen

¾ cup flour
¾ cup whole-wheat flour (if you can find white whole wheat flour that is best)
1 cup oatmeal (uncooked, and not instant)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup cranberries (if frozen, thaw and drain)
4 tablespoons unsalted butter or margarine, melted
1 cup milk
1 large egg

Preheat the oven to 425 degrees. Lightly grease a 12-cup regular muffin tin. In a bowl, combine the flours, oatmeal, sugar, baking powder, salt and cinnamon.

Toss the cranberries with a tablespoon or two of the dry ingredients.

Beat together the butter, milk and egg. Pour the mixture into the dry ingredients and mix. Add the cranberries and stir until well distributed.

Divide the batter among the muffin cups and bake for about 15 minutes or until lightly browned. Let the muffins stand in the tins for about 5 minutes before unmolding.