These moist, tender-chewy muffins combine tangy-sweet dried cranberries with earthy-crunchy walnuts to produce a great muffin to go with your morning beverage of choice, or as a healthy pick-me-up snack any time. The orange zest adds a nice citrus note to the warm muffins. You can reheat the individual muffins in the toaster oven at 300 degrees for 5 minutes. Serve with butter or orange marmalade.

Yield: about 12 muffins
Ingredients:

Wet Mix:

• 2 eggs

• 1 ½ cups buttermilk

• 1 ½ rolled oats

Dry Mix

• 1 ¾ cups all-purpose flour

• 2 ¼ teaspoons baking powder

• ¾ teaspoon baking soda

• ½ teaspoon salt

Other:

• 3/4 cup brown sugar + ¼ teaspoon cinnamon

• 6 ounces butter

• 1 cup dried cranberries (Craisins)

• ½ cup chopped walnuts

• 1 tablespoon orange zest

• Cinnamon Sugar: 2 teaspoons sugar + ½ teaspoon cinnamon (optional)

Preparation:

1. Combine the wet ingredients in a bowl and mix well. Let sit for about a half-hour.

2. Sift flour, baking powder, baking soda, and salt into a bowl.

3. Preheat the oven to 400 degrees.

4. Melt the butter and mix into the Wet Mix ingredients.

5. Stir in the cranberries, walnuts, and orange zest.

6. Add the Dry Mix ingredients to the Wet Mix and stir well.

7. Mix in the brown sugar/cinnamon mixture.

8. Either grease your muffin tin with oil or butter, or line each cup with a paper muffin-tin cup liner.

9. Spoon muffin mixture into the muffin cups and sprinkle with Cinnamon Sugar (optional).

10. Bake in the middle of the oven for 20 minutes. Muffins are done when you stick a toothpick into the center of a muffin and it comes out clean.

11. Let the muffins cool in the pan for 5-10 minutes before removing.

Adapted from: https://www.thespruceeats.com/cranberry-oatmeal-muffin-recipe-101063