Recipe - Oatmeal And Cranberry Muffins

1 One half cup Milk
1 1/3 cup Oldfashioned rolled oats;
plus more for optional
topping
1/3 cup (5 1/3 tablespoons) unsalted
butter, cut into pieces
1 1/3 cup Unbleaches allpurpose flour
Three fourths cup Packed light brown sugar
2 teaspoon Baking powder
1 teaspoon Baking soda; sieved
One half teaspoon Salt
2 lg Eggs
1 One half cup Fresh or frozen cranberries
One half cup Raisins

In honor of Red Friday I'm posting Oatmeal & Cranberry Muffins from Muffins
A to Z by Marie Simmons.

Soaking the oats in milk before adding them to the batter gives these
tender muffins an especially moist taste and texture. They are good for
breakfast.

1. In a small saucepan, combine the milk and the oats; bring to a boil over
medium heat. Remove from the heat and stir in the butter. Cool slightly.

2. Preheat the oven to 425 degrees F. Lightly butter 12 muffin cups or coat
with nonstick cooking spray.

3. Combine the flour, brown sugar, baking powder, baking soda and salt in a
large bowl; stir until blended.

4. Add the eggs tot the oat mixture and stir until well blended. Add the
oat mixture to the dry ingredients, along with cranberries and raisins, and
fold just until evenly moistened. Do not overmix.

5. Divide the batter evenly among the muffin cups; sprinkle each muffin
with oats, if desired. Bake until a toothpick inserted in the center comes
out clean, 20 to 22 minutes. Cool on a wire rack before removing from the
pan.

Makes 12 medium muffins

Posted to BakeryShoppe Digest V1 #231 by Sandra Swinford
sandraswinford@utc.edu on Sep 12, 1997