We had some cranberries in the freezer to use up and I wanted to make muffins, so I made this recipe, except with unsweetened coconut milk since Dave is sensitive to milk, and I added orange rind, and I took out the nuts and put in a whole bag of cranberries, which I didn’t measure but was probably about three cups. The altered recipe would be:
Preheat oven to 400 F. Line two dozen standard muffin pan cups with paper cups.
Combine in a small saucepan and bring just to a boil:
- 1 1/2 cups milk
- 1 1/4 cups old-fashioned rolled oats
Remove from heat and stir in:
- 5 tablespoons unsalted butter
While that is cooling, mix together:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tbsp orange rind
Stir the oat mixture a whole bunch and wish you had put it in the fridge. When it has cooled enough that it won’t cook the eggs, add:
- 2 large eggs, at room temperature
Add the oat mixture to the dry ingredients and stir until half-blended, then add:
- 3 cups cranberries, thawed
Stir until just blended. Spoon carefully into your 24 paper cups and top each muffin with a pecan half (or two!). Bake at 400F for 25 minutes. Let cool for 5 minutes on a wire rack, then take out of the pan and let cool further on wire rack. Eat with your adoring fans.
