I’m always happy to see fresh cranberries in the stores again! One of my favorite uses for cranberries is Cranberry Oatmeal Muffins. This recipe is from my mama, who also loved to take advantage of this tangy seasonal fruit. Cranberry Oatmeal Muffins are perfect to bring to potlucks, serve overnight guests here for the holidays, and they’re a nice Christmas or Thanksgiving breakfast.
Cranberry Oatmeal Muffins
1-1/2 cups sprouted wheat flour ~To buy see my Resources Page (3/4 cup each unbleached and whole wheat can be substituted, but sprouted wheat flour is recommended)
1 cup oats
1/2 cup rapadura with 1 tablespoon of blackstrap molasses mixed in; this is a healthy alternative to brown sugar.
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup fresh cranberries
1/4 cup melted butter, ghee (see resources page), or coconut oil
1 cup milk
Combine wet ingredients, add in dry (making sure to mix the baking powder with flour to avoid the icky baking powder pockets) and add in cranberries last. Make sure to grease your muffin tins with butter, ghee, or coconut oil. If using paper liners, drop about 1/4 teaspoon of fat in the bottom of the liner for easy removal.
Bake at 425 degrees 15 to 20 minutes
I double it because these go fast, even though just hubby and I eat them. I also use the little paper cups… because I absolutely hate washing muffin tins.