Marlene Bremer of Medford, Wis., was the second-place winner in our February 2008 “Berry Best Cranberry Muffin” recipe contest. Cranberries and oranges compliment each other in many recipes, including this one!
- 1 cup quick oats
- 1 cup orange juice
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 eggs, beaten
- 2 cups fresh or frozen cranberries, sliced
- 1/2 cup walnuts, finely chopped
- 1/3 cup sugar
- 1 teaspoon cinnamon
Preheat oven to 400 degrees F. Grease two muffin pans or line pans with cupcake liners.
In a medium mixing bowl, combine the oatmeal and orange juice; set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and sugar; mix well.
To the oatmeal mixture, add the vegetable oil and beaten eggs.
In the center of the dry ingredients, make a well and add the oatmeal mixture. Stir only until all ingredients are moistened. Gently fold in the cranberries.
Spoon the batter into muffin tins, filling about three-fourths full. Prepare topping and sprinkle over the top of the batter.
Bake for 15 minutes or until golden brown. Makes 2 dozen standard-size muffins.