Bread Cakes Dessert

Oatmeal Cranberry Walnut Muffins

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

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Preheat oven to 400°; line a muffin pan with paper liners or butter the cups.

Ingredients
  • 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
Preparation
  1. Mix oats and milk; let soak for about 20 minutes while you prepare the other ingredients.
  2. 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.
  3. Cream butter, sugars, and egg in the bowl of a mixer until creamy. Mix in orange zest.
  4. Add dry ingredients (flour, baking powder, baking soda, salt) and oat/milk mixture. Carefully mix on low speed until combined.
  5. Stir in cranberry/walnut mixture.
  6. Fill muffin cups at least 2/3 full.
  7. Bake for 20-25 minutes. Remove muffins to rack to cool.

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