This week is so dreary, rainy, and snowy in Germany and I was in the mood for something warming and autumnal. I had a big bag of frozen cranberries in the freezer so I decided to make these muffins, and they turned out great! The cranberries definitely are little bursts of tartness because they are real cranberries and not candied or dried ones. I suppose you could substitute any kind of frozen berry, and also you could add nuts!
Cranberry Oatmeal Muffins
Ingredients:
-2 cups oats
-2 cups almond or soy milk
-2 tsp vanilla
-1 cup flour
-1 cup spelt flour
-1 tsp cinnamon
-2 tsp baking soda
-2 tsp baking powder
-1 tsp salt
-1 cup sunflower oil
-1/2 cup applesauce
-1 cup brown sugar
-1 ½ cups frozen cranberries
-1 cup pecans (optional)
Method:
Preheat oven to 400F. In a large bowl, mix vanilla and soy milk and let stand for a minute or two. Then add in the oats and set aside.
In a medium bowl, whisk together the flours, baking soda, baking powder, and cinnamon to thoroughly blend.
Going back to the milk/oats bowl, add in the oil, sugar, and applesauce and mix to blend. In batches, add in the dry ingredients to the large bowl, mixing only to blend and not overmixing! Fold in the cranberries (and nuts if using).
Fill muffin cups almost to the top, and bake for 20 minutes until the muffin tops have browned slightly. Makes 24-28 muffins.
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