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Prep time
10 minutes
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Cook time
20 minutes
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Serves
9
Author Notes
A tender muffin with plump, juicy cranberries with a hint of ginger and crunchy almond oat topping. —Julie Andrews
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Ingredients
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0.25 cups
rolled old-fashioned oats
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0.25 cups
slivered almonds
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0.25 cups
butter, melted
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2 tablespoons
brown sugar
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1 teaspoon
ground cinnamon
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0.75 cups
brown sugar
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2
large eggs
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0.25 cups
heart-healthy oil
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0.25 cups
milk
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1 teaspoon
vanilla extract
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1.5 cups
oat flour (or ground oats)
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0.5 cups
rolled old-fashioned oats
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1.5 teaspoons
baking powder
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1 teaspoon
baking soda
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0.5 teaspoons
coarse salt
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0.5 teaspoons
ground ginger
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1 cup
fresh or frozen cranberries
Directions
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Preheat oven to 350 degrees.
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In a small bowl, combine the oats, slivered almonds, butter, brown sugar and cinnamon
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In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
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In another medium mixing bowl, whisk together oat flour, oats, baking powder, baking soda, salt and ginger. Pour dry ingredients into the bowl of wet ingredients and whisk together until just combined. Fold in cranberries.
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Spoon batter into the wells of a greased 9-cup muffin tin, about ¾ of the way full. Top with a scoop of the oat/almond topping. Bake 18-20 minutes, until toothpick inserted into the center of the muffin comes out clean. Allow to cool.
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