Cranberry Muffins
- 1 1/3 c. whole wheat flour
- 2/3 c. oats
- 1/3 c. brown sugar (we used sucanat)
- 1 1/2 t. baking powder
- 1 T. baking soda
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. salt
- 3/4 c. buttermilk (ideally you would mix this with the flour the night before, and add the remaining ingredients the next morning)
- 1/4 c. butter or applesauce (used coconut oil)
- 1/2 c. fresh chopped cranberries (we used frozen)
- 1 egg
- optional – nuts, chocolate chips
Mix the wet ingredients, mix the dry ingredients, then combine, being careful not to overmix. Put into muffin cups or spread into a loaf pan. Bake at 400 degrees for 15 – 20 minutes for muffins. If you make it as a loaf, bake a little longer and insert knife in center – if it comes out cleanly, it’s finished.
Avivah
Thanks, Avivah! Do you think I could use dried cranberries for this? Here in FL we only get fresh cranberries around Thanksgiving time.
I don’t see why not. But a better idea might be to use a fruit that is seasonal instead of cranberries, or save this recipe for Thanksgiving time!
hi- could you suggest a pareve substitute for buttermilk? thanks!
It depends what the goal of the substitute is. If it’s just a non dairy milk substitute, you can use coconut milk (I don’t care for rice and soy milks, but those are options, too). If the goal is the soaking aspect, I’d probably use a bit of apple cider vinegar mixed with the coconut milk. I haven’t tried it, so I’m not speaking from experience, but that’s what I would try. And if it didn’t work out, then the next time I’d try using water and vinegar for half the buttermilk called for, and mix in coconut milk for the balance the next morning.