Whole Wheat Oatmeal-Cranberry Muffins
Adapted from Mark Bittman
1/2 cup melted unsalted butter, more for greasing tins
2 cups whole wheat pastry flour
1/2 quick oats
3/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 egg, beaten
1/2 cup buttermilk
1-2 tablespoons brown sugar
1-2 tablespoons quick oats
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, egg and buttermilk. Fold wet mixture into dry mixture, add cranberries, and stir until just combined.
- Fill muffin tins or liners. Mix remaining brown sugar and oats together in the bowl you used to melt the butter, letting the topping soak up all the excess butter. Sprinkle a small amount of topping on to each muffin.
- Bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.