Cranberry oatmeal muffins

These not-too-sweet cranberry muffins are packed with breakfast-boosting rolled oats and yogurt.

The holidays are filled with so much sweet and sugary (not that I’m complaining), so sometimes it’s nice to have a treat that’s seasonal and festive, but not as cloying or overly sweet. These muffins hit the spot. Hearty with oatmeal and moist from yogurt, these muffins are filling and comforting with a nice holiday kick. Perfect for a morning buffet or as a snack before the a meal. They make a great gift, wrapped up in a pretty gift bag or napkin.

These muffins are not overly sweet and have a tangy kick from the fresh cranberries. That means they are the perfect vehicle for sweet spreads like apple butter or pumpkin butter, or try my Egg Nog Butter for a nice holiday feel. They are also great in a bread basket with a main meal, with a little smidge of butter.

Cranberry oatmeal muffins
Yields 12

1 cup rolled oats
1 cup whole yogurt
1/2 cup canola oil
1 egg
3/4 cup light brown sugar, firmly packed
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup fresh cranberries

1. Stir the oats and the yogurt together in a large bowl, making sure all the oats are covered. Set aside for 1 hour.

2. Preheat the oven to 400 degrees F. Grease 12 muffin cups.

3. Add the oil and the egg to the oat and yogurt mixture and stir well to combine. Stir in the brown sugar until combined, then add the flour, baking powder, baking soda, salt and spices and stir just until well combined and there is no dry flour visible. Fold in the cranberries.

4. Divide the dough between the muffin cups – I like to use a large cookie scoop for this – then bake for 20 – 25 minutes until the muffins have browned and a tester inserted in the center comes out clean. Turn out onto a rack to cool. The muffins will keep for one day in an airtight container.

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