Cranberry Breakfast Muffins | Recipes

Cranberry Breakfast Muffins

(87) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

These cranberry muffins are a perfect way to start your day, but they’re delicious anytime!

Ingredients

3/4 cup 175 mL Robin Hood® Oats
1/2 cup 125 mL Red River® Hot Cereal, uncooked
1 cup 250 mL buttermilk
1 cup 250 mL Robin Hood Original All Purpose Flour
3/4 cup 175 mL packed brown sugar
1 tsp 5 mL baking powder
3/4 tsp 3 mL baking soda
1/2 tsp 2 mL salt
1 egg
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1 cup 250 mL cranberries, fresh or frozen

Directions

  1. Combine oats, cereal and buttermilk in a large bowl. Let stand 40 minutes.
  2. Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
  3. Add egg and oil to cereal mixture.
  4. Combine flour, brown sugar, baking powder, baking soda and salt in a separate bowl. Mix well. Add flour mixture to cereal mixture. Stir in cranberries. Spoon batter into prepared muffin cups.
  5. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in centre of muffin comes out clean.

Nutritional Information

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