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Cranberry Oat Muffins

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3/4 cup rolled oats
1 ½ cups all purpose flour, divided
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup butter or margarine
1 ½ cups fresh or frozen cranberries, chopped
2 tsp grated lemon zest
2/3 cup 2 % milk
1 egg, beaten
2 tsp ground cinnamon
2 tsp granulated sugar


  1. In a food processor or blender, process oats until very fine. Combine oats, flour
    (except for 2 tbsp/25 ml), sugar, baking powder and salt. Cut in butter with a pastry blender or food processor until mixture resembles coarse crumbs.

  2. Toss cranberries with reserved flour; stir into flour mixture.

  3. Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not over mix. Spoon into lightly greased or paper-lined muffin cups, filling three-quarters full.

  4. Topping: Combine cinnamon and sugar; sprinkle over muffins. Bake in preheated 400 degree F oven for about 8 minutes for mini muffins; for regular sized muffins, bake 20 to 24 minutes or until tops of muffins spring back when lightly touched.

Tip: If fresh or frozen cranberries are unavailable, try soaking ¾ cup (175 ml) dried cranberries in ½ cup (125 ml) orange juice or water for about 15 minutes, or replace cranberries with blueberries.

From Cook Great Food © 2002. Published by Robert Rose. Reprinted by permission of Dietitians of Canada.

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