Randys Cranberry Buttermilk Oat Muffins Recipes

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.

CRUNCHY CRANBERRY BUTTERMILK MUFFINS

Steps:

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

RANDY'S CRANBERRY BUTTERMILK OAT MUFFINS

Steps:

• Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
• Preheat oven to 375F (gas mark 5, 190C).
• Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl.
• Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.

STREUSEL TOPPED CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400F and line 9 muffin cups with paper liners.
• Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
• Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
• Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
• Spoon batter into the muffin cups.
• Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
• Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

OAT & CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour and baking powder into a large bowl. Stir in the sugar, oats and cranberries.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon half the batter into the prepared muffin pan.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the mufins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

CRANBERRY ORANGE BUTTERMILK MUFFINS

Steps:

• Preheat the oven to 400°F
• Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
• For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
• For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
• Stir in the vanilla and buttermilk.
• In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
• Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
• Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
• Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
• Let cool in the pan for 5 minutes before unmolding onto wire racks.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.