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Oatmeal Muffins with Cranberries and Pecans

yield: 12 MUFFINS; Recipe can be cut in half

Ingredients

  • 1 cup 81 g traditional rolled oats (1/2 c.)
  • 1 cup 125 g all-purpose flour (1/2 c)
  • ½ cup 110 g light brown sugar (1/4 c)
  • 1 teaspoon baking powder 1/2 tsp
  • ½ teaspoon 0.5 teaspoon baking soda (1/4 tsp)
  • ½ teaspoon 0.5 teaspoon salt (1/4 tsp)
  • ½ teaspoon 0.5 teaspoon cinnamon (1/4 tsp)
  • ¼ cup 24.75 g finely chopped pecans, or walnuts (2 TBS)
  • ⅓ cup 40.4 g dried cranberries, or raisins (2-1/2 TBS)
  • 4 ounces 113.4 g (1/2 c) unsalted butter, melted and cooled, (1/4 cup )
  • 1 cup 240 ml buttermilk (1/2 c)
  • 1 large egg lightly beaten (1-1/2 TBS)
  • ½ teaspoon 0.5 teaspoon vanilla extract (1/4 tsp)

Instructions

  • Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
  • In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
  • Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
  • Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.