Ingredients
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1 1/3 cups flour
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2/3 cup quick oats, uncooked
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1/3 cup firmly packed brown sugar (or more to sweeten more)
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon salt
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3/4-1 cup buttermilk
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1/4 cup butter, melted
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1/2 cup chopped walnuts
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butter
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1 egg, slightly beaten
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1/2 cup chopped fresh cranberries
Instructions
- 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.