Cranberry Breakfast Muffins
Prep Time 15 mins
Cook Time 20 mins
Serves 12
Difficulty N/A
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) Vegetable or Canola Oil
- 1 cup (250 mL) cranberries, fresh or frozen
Directions
Step 1:
Combine oats, cereal and buttermilk in a large bowl. Let stand 40 minutes.
Step 2:
Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
Step 3:
Add egg and oil to cereal mixture.
Step 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.
Step 5:
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in centre of muffin comes out clean.