It’s finally starting to feel like fall, cooler weather, leaves falling, and fall flavors (besides pumpkin) starting to make an appearance. Cranberries, oranges, oatmeal, oh my.
Even though I’ve only made these muffins a hand full of times, when I think of cooking with oatmeal they are always the first recipe that comes to mind. I actually lost this recipe years and years ago somewhere in the depths of my recipe books and drawers. I tried to look for it or something similar online but came up with nothing. A few weeks ago I dug through it all and finally found it. I was afraid that I built them up in my head over the years, and that they were just going to be okay. But they were everything I remembered, exactly what I wanted and was looking forward to. I absolutely will be making them more often now.
You can use fresh or dried cranberries with this recipe. I like both versions equally. I also add in 1/2 teaspoon of cinnamon, or pumpkin pie spice just because, but feel free to leave it out if you’re looking for something fallish with out the typical spices. I also like to use my trusty yellow handled scoop that I use for cupcakes for even distribution of the batter. If you want to get a little fancy you can use the juice of the orange mixed with powdered sugar to make a glaze for the top of the muffins. Enjoy!
- 1 cup rolled oats
- 1 cup of sour cream OR yogurt
- ½ cup canola oil
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- the zest of one medium or large orange
- 1 cup of chopped dried cranberries OR ¾ chopped fresh cranberries
- Preheat your oven to 400°F
- In your mixing bow combine the oats, orange zest and the sour cream, let it sit to moisten for about 5-10 mins while gathering together the rest of the ingredients
- In another bowl sift together the flour, salt, baking soda, baking powder and cinnamon (if using).
- Add the oil, both sugars, and egg to the sour cream oat mixture. Beat until well combined.
- Mix in the dry ingredients, and fold in the cranberries.
- If you are not using baking cups you'll want to grease/PAM the muffin tin.
- Distribute the batter evenly between 12 cups and bake for about 20 minutes or until lightly browned on top and toothpick comes out with few crumbs or clean.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.