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Cranberry Walnut Muffins

Source of Recipe

mom's cookbook


List of Ingredients

1 cup milk, soured* (or buttermilk)
1 cup quick-cooking rolled oats
½ cup grated peeled apple
¼ cup vegetable oil or melted butter
1 egg, lightly beaten
grated rind of 1 lemon
1 cup all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
1 tsp salt
½ tsp baking soda
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar


Recipe

Preheat oven to 400. Lightly grease or spray nonstick muffin pan.
In large bowl, pour soured milk over oats; stir to combine. Let stand for 10 minutes.
In separate bowl, mix together apples, brown sugar, oil, egg and lemon rind. Stir into oat mixture.
Sift together flour, granulated sugar, baking powder, salt and baking soda; stir into batter just until moistened. Gently stir in cranberries and walnuts.
Spoon into prepared pan. Bake for 20 to 25 minutes or until tops are firm to the touch.

* Cooking Tip: To sour milk, spoon 1 tbsp lemon juice or white vinegar into measuring cup; pour in enough milk to 1 cup. Let stand for 5 minutes, then stir.