Title: Crunchy Cranberry Buttermilk Muffins
Categories: Bread Muffins
Yield: 16 Muffins

1 1/3	c	All-purpose flour
2/3	c	Quick oats, uncooked
1/3	c	Firmly packed brown sugar
1 1/2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1/4	ts	Salt
3/4	c	Buttermilk
1		Egg; slightly beaten
1/4	c	Butter; melted
1/2	c	Chopped fresh cranberries

Preheat oven to 400 degrees. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4-inch muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter.*

* NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave - one muffin on High (100%) for 30 to 45 seconds.

Yield: 16 muffins Serving Size = 1 muffin

Nutritional Information

Per serving Calories 100 Total Fat 4 g Total Carbohydrate 16 g Protein 2 g Vitamin A 3 %DV Calcium 40.35 mg

Copyright American Dairy Association (Reprinted with permission)

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