This is a merging of two recipes in my old Betty Crocker’s New Picture Cook Book (1961): “Cranberry-Orange Muffins” (p. 88) and “Oatmeal Muffins” (p. 90). The recipes are so similar in amounts of ingredients, that it didn’t take much to combine them. The only big decision I had to make was whether to use white or brown sugar, so I compromised and used half of each. Oatmeal takes the place of half the flour in the cranberry muffins, a formula you can use to add oatmeal to a variety of muffin recipes.
Oatmeal Cranberry Walnut Muffins
Preheat oven to 400°; line a muffin pan with paper liners or butter the cups.
- 1 cup old fashioned rolled oats
- 1 cup almond milk (or any kind of milk, even buttermilk)
- 1 cup fresh cranberries (thawed, if frozen)
- 1/2 cup shelled walnuts
- 1/3 cup softened butter
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large egg
- orange zest from one large orange
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Mix oats and milk; let soak for about 20 minutes while you prepare the other ingredients.
- Add cranberries and walnuts to the bowl of a food processor and pulse about 10 times until the ingredients are roughly chopped. Don’t worry about uniformity.
- Cream butter, sugars, and egg in the bowl of a mixer until creamy. Mix in orange zest.
- Add dry ingredients (flour, baking powder, baking soda, salt) and oat/milk mixture. Carefully mix on low speed until combined.
- Stir in cranberry/walnut mixture.
- Fill muffin cups at least 2/3 full.
- Bake for 20-25 minutes. Remove muffins to rack to cool.