Cranberry is such an underrated flavor. I noticed this around our Thanksgiving table last week, when most of the family opted out of a dollop of cranberry compote for their plates.
Me? I love cranberry anything and the tart bite pairs perfectly with crunchy walnuts and hearty grains, like in these oatmeal cranberry muffins.
Now is the time of year to stock up on fresh cranberries. I’ve currently got 6 bags in my freezer, to enjoy in these muffins and to make smoothies, breads and salads in the coming months. Since fresh cranberries are usually only available this time of year, make sure to stock up to enjoy these cranberry muffins throughout the coming year. No need to do anything special, freeze them in the bag they come in and you’re good to go.
If you are looking for a simple gift to give to friends this holiday season, may I suggest a batch of these muffins?
I’m a big fan of edible gifts. It goes right in line with how I view gift-giving in general; I prefer to send something homemade, edible or in the form of a book. I usually make a few batches of various baked goods to put in baskets for neighbors and BL’s co-workers and I know these cranberry muffins will make an appearance this year.
They are the perfect balance of sweet and tart. For added moisture, I’m using applesauce (my chai applesauce also tastes delicious in this recipe) and a homemade ‘buttermilk’ of soy milk and apple cider vinegar. The added acid helps keep these muffins moist and tender by breaking down the gluten and prevents the cranberries and walnuts from acquiring a blue tinge as they bake.
To prevent the cranberries from sinking to the bottom of the batter as they bake, I toss them with a little sugar (flour will also do the trick) before stirring them in.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Oatmeal Cranberry Muffins
Yield 12 muffins
Oatmeal Cranberry Muffins! Healthy muffins, perfect for the holidays. Oatmeal muffins with fresh cranberries and walnuts.
- 1 1/4 cups flour
- 1 1/4 cups rolled oats (not steel cut)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon grated ginger
- 1/4 teaspoon ground cardamom
- 1/2 cup applesauce
- 1/2 cup low-fat or soy milk mixed with 2 teaspoons vinegar
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts
- 3/4 cup fresh cranberries tossed with 2 tablespoons sugar
- Preheat oven to 375 degrees F.
- Combine the flour, oats, baking powder, soda, salt and spices in a large bowl.
- In a separate bowl, whisk together the applesauce, milk with vinegar, sugar, egg and vanilla until well-mixed. Add the applesauce mixture to the oatmeal mixture and stir until just combined.
- Stir in the walnuts and cranberries.
- Line a muffin tin with paper liners or lightly spray with cooking spray. Fill 2/3 of the way full and bake for 16-18 minutes until golden browned and toothpick inserted comes out clean.
Courses breakfast, brunch, snack
Cuisine Holiday, American