Cranberry Oat Muffins

By á-241

Ingredients

• 3/4 cup rolled oats
• 1-1/2 cups flour, divided
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter
• 1-1/2 cups fresh or frozen cranberries (or 3/4 cup cranberries & 3/4 cup frozen or fresh blueberries)
• 2 tsp. lemon zest
• 2/3 cup 2% milk
• 1 egg, beaten
• TOPPING
• 2 tsp. ground cinnamon
• 2 tsp. granulated sugar

Preparation

Step 1

In a food processor or blender, process rolled oats until very fine. Combine oats, flour (EXCEPT FOR 2 TBSP), sugar, baking powder and salt. Cut in butter with a pastry blender or food processor until mixture resembles course crumbs.
Toss cranberries (and blueberries if using) with reserved flour. Stir into flour mixture.
Combine lemon zest, milk and egg, mixing thoroughly. Add to dry ingredients stirring just until moistened. Spoon into prepared muffin cups, filling 3/4 full.
Topping: Combine cinnamon and sugar then sprinkle over muffin tops. Bake in preheated oven - 400 degrees F - for 20 to 24 minutes.