Did you know that cranberries are truly a seasonal fruit here in Indiana? I didn’t. I originally tried making this recipe several months ago and picked up all the ingredients at the grocery store - except the cranberries. I just can’t believe that they don’t have frozen cranberries year-round, but they don’t. Now that it is fall our store finally decided to carry cranberries, and I was able to try out this recipe. This is a tasty muffin and definitely unique, but I’m not sure I love the frozen cranberries. I will definitely make these again, but I will make two main changes. I will probably use dried instead of frozen cranberries (so much for waiting, huh?) and I will add a streusel topping because I think almost every muffin is better with some sort of crumbly topping. I use the streusel from this blueberry muffin recipe for pretty much every kind of muffin I make.
This recipe was originally posted on the What’s Cooking board on The Nest and I made a few minor adaptations of my own, included below. Unfortunately I don’t know who to credit for this recipe but if I find her, I will update and do so.
Apple Cranberry Oatmeal Muffins
yield: 10 muffins
Ingredients:
1 cup oats
1 cup flour (all-purpose or wheat)
¼ tsp. salt
1 tbsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
1 egg
¾ cup milk
3 tbsp. vegetable oil
½ cup granulated sugar
1 medium apple with peel, chopped¾ cup frozen or dried cranberries
Directions:
Preheat the oven to 350°. Grease a muffin pan or line with muffin liners.
Combine oats, flour, salt, baking powder, nutmeg and cinnamon in a mixing bowl. Mix well and set aside.
In the bowl of an electric mixer, beat the egg, milk, vegetable oil and sugar until well blended. Gradually add in dry ingredients and mix until just combined. Stir in apple and cranberries.
Fill muffin cups with batter. Bake for 20 minutes. Remove from oven and allow to cool 10 minutes in pan before transferring to a cooling rack to cool completely.
I have never used cranberries I might have to try this.