I made: Cranberry oat muffins

591982366I was brokenhearted to hear about the death of Dolores O’Riordan, the lead singer for the Cranberries, whose early albums formed the soundtrack to much of my first two years of high school.  I’m not sure if this is an entirely appropriate tribute, but I decided to bake a cranberry-based treat in celebration of her life.

I found a recipe that used cranberries, buttermilk, and oats, all of which I found intriguing.  Recipe here

This is a very straightforward muffin recipe.  Makes 12 muffins.

  • Preheat oven to 400F and prepare muffin tin (I used spray + flour, muffin cups would work just as well).
  • Combine dry ingredients:
    • 1 1/3 cups flour
    • 2/3 cup quick oats (I used old-fashioned rolled oats)
    • 1/3 cup firmly packed brown sugar
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp salt
    • 1/2 cup chopped walnuts
  • Combine wet ingredients:
    • 3/4 to 1 cup buttermilk
    • 1 egg
    • 1/4 cup melted butter
  • Stir wet & dry together until just combined.
  • Fold in 1/2 cup cranberries (I used dried, the recipe calls for fresh).
  • Fill muffin cups and bake 18-22 minutes, then cool for 10 minutes before removing.

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OVERALL NOTES:

  • First of all, I went slightly off-recipe.  I used dried cranberries instead of fresh, and rolled oats instead of quick.  This may have impacted the outcome to some extent.
  • I also added a lot of other spices.  Every time I see “cinnamon” I think of it as a starting point rather than a firm rule.  So I added 1/2 tsp each of allspice and cardamom, and 1/4 tsp clove and ground ginger.
  • This recipe made way more batter than I expected.  The recipe itself says yields 10-12 muffins, but I filled the tins almost to the brim and still got 12.  I may have used a little more walnuts & more spices, but I’m mystified about how that increased the volume so much.  Maybe I just like puffier muffins.
  • Overall, I’d say these are okay muffins for a breakfast food.  They are not very sweet, nor moist, nor particularly interesting in other ways.

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NEXT TIME:

  • I probably wouldn’t use this recipe at all next time, honestly.  It was rather bland and I don’t think a few tweaks would improve it that much.  I’ll take the blame for the modifications I made, but I’m not sure I’m entirely at fault here.  It’s a fine recipe for what it is, it’s just not a finished product I’m terribly excited about.

BONUS MICHAEL SCOTT:

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