Cranberry Blueberry Oatmeal MuffinsPosted: March 11, 2011
2/3 cup milk
1/3 cup veg oil
2/3 cup sugar
1 tsp vanilla
1 cup flour (+ 2-3 tbsp for berries)
1 cup quick oats
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
¾ cup dried cranberries
¾ fresh blueberries
¾ cup walnuts (diced or coarsely chopped)
Preheat oven to 375. Line muffin tin with paper baking cups.
Whisk milk, oil, egg, sugar and vanilla together. Whisk dry ingredients together in a separate bowl. Hydrate the cranberries with hot water or hot juice for 5 minutes to make them soft and fluffier (I used a few tbsp of cranberry juice), then drain the liquid. Toss the cranberries and blueberries with 2-3 tbsp of flour, just to coat (this helps prevent them from sinking to the bottom of the muffin).
Mix wet and dry ingredients together quickly with large whisk or spoon. Do not overwork. Gently mix in berries and walnuts. Distribute batter into muffin cups. Bake for 18-20 minutes, until top looks golden brown, and toothpick comes out almost dry. Cool on rack.