Randys Cranberry Buttermilk Oat Muffins Recipes

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.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

OATMEAL-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
• Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
• Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

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.

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 OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.