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Cranberry-Oat muffins

by on April 11, 2010

While I love to experiment, it’s good to have a few standby recipes. I have a trusty one for brownies, for apple pie (my mom’s, naturally), for lemon tart… And the BF would be perfectly satisfied if I never again made any other muffins as long as I made these on a regular basis. They’re the perfect breakfast muffins: the oats make the structure more interesting than of standard brownies, and with the cranberries, you can almost pretend you’re just eating a bowl of muesli. Right?

The recipe is adapted from Susanna Tee’s “1 mix, 100 muffins“, a book I love because it’s so honest: she gives you the template recipe she works from right at the beginning, allowing you to improvise at will, but her suggestions are so yummy and varied that you don’t have to.

Lots of pictures this time: BF’s friend M, who’s almost the third member of our household (he stays over one weekend out of three, on average), bought a new camera yesterday, and he was kind enough to let me play with it. Of course, now I’m considering upgrading too, despite the hefty price tag.


140 g flour/bloem

140 g oats/havervlokken

3 tsp baking powder

90 g brown sugar/basterdsuiker

100 g dried cranberries

2 eggs

250 ml buttermilk/karnemelk

6 tbsp sunflower oil/zonnebloemolie (can be replaced by 90 g of molten butter)

1 tsp vanilla extract

Mix the dry ingredients in a big bowl. In a smaller bowl, whisk the two eggs, then add the other fluid ingredients. Add the fluid ingredients to the dry ingredients, and mix briefly (it’s a quite wet dough, that’s ok). Fill the muffin shapes to about 2/3. Bake for 20 minutes at 200° C  (about 390 F).

Makes about 15 (12 according to the recipe, but I always end up with more). It’s a good thing M eats even more than BF – else I wouldn’t have been able to restrict myself to eating 2.5 of these.

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