Name: Apple Cranberry and Oatmeal Muffins recipe by Priti Shetty Naiga at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 2 cup flour; 1/2 cup Oats, coarsely crushed; 3/4 cup brown sugar; 1/2 cup Butter, melted and cooled; 2 Eggs; 1 cup Yogurt / Sour Cream; 2 large Granny Smith or Red Delicious Apple, grated; ½ cup Fresh or Dried Cranberries, chopped; 1 1/2 tsp baking powder; 1 tsp baking soda; 2 tsp Cinnamon; 1/2 tsp Salt

ABOUT Apple Cranberry and Oatmeal Muffins RECIPE

Apple Cranberry and Oatmeal Muffins are moist and delicious and have a beautiful sweet and tart flavour. It is a perfect tea-time snack. You can also use blueberries, dates, chocolate chips, or nuts instead of the cranberries in this recipe. Also, try adding some spices and ginger to the muffin to make a perfect Christmas treat.

Ingredients Serving: 12

2 cup flour
1/2 cup Oats, coarsely crushed
3/4 cup brown sugar
1/2 cup Butter, melted and cooled
2 Eggs
1 cup Yogurt / Sour Cream
2 large Granny Smith or Red Delicious Apple, grated
½ cup Fresh or Dried Cranberries, chopped
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp Cinnamon
1/2 tsp Salt

Instructions

Preheat oven to 350 degrees F. Place the oven rack in the center position. Fill 12-18 cup muffin pan with liners. Set aside.
In a large bowl, combine all the dry ingredients – flour, oats, sugar, baking powder, baking soda, salt and cinnamon. Whisk well and set aside.
In another bowl, whisk eggs. Then add the yogurt, melted butter, and grated apples. Stir until combined.
Make a well in the center of the dry ingredients. Add the yogurt mixture to the well and stir gently. Batter will be very thick, but once moistened gently fold in the chopped cranberries.
Using the ice-cream scoop, divide the batter between the 18 prepared muffin cups filling them 2/3 to 3/4 of the way full.
Bake the muffins for 20 – 25 minutes (rotating half way through), or until golden and cooked through.
Remove from the oven and stand for 5 minutes before removing to cool on a wire rack.
Notes - Muffin batter should be little lumpy, so avoid over mixing the batter or the muffins would turn out tough. It’s best to mix the batter by hand using a wooden spoon/spatula. And, use electronic beater only if the recipe calls for it.
Muffin cups should be 2/3 to 3/4 full. Additionally, it is helpful to rotate the pans halfway through baking in order to produce more evenly browned muffins.
You can also freeze and enjoy these muffins all week or a month-long. Just cling wrap each cooled muffin and freeze. Once completely frozen you can stack them in freezer bags or freezer-safe containers.

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