Recipe: Oatmeal, Walnut & Cranberry Muffins (a.k.a Black Friday Muffins)

The Muffin is coming to eat you!!!

I may have mentioned the only a good reason to make cranberry sauce was to make these muffins the day after Thanksgiving.

Oatmeal, Walnut and Cranberry Muffins

Note: This recipe is based off of Michael Ruhlman's quick bread ratio which is why I use weights not measures.

Ingredients

• 200g flour
• 100g sugar
• ~100g oats ( I don't measure, just throw in a handful or two)
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 100g eggs (about 2 large)
• 100g butter melted
• 200g milk
• Leftover cranberry sauce, around a cup should do it
• Walnuts (optional)

Directions

1. Preheat oven to 350 F.
2. Put ~18 muffin cups into a muffin pan.
3. Spray the muffin cups with some nonstick spray (this batter has tendency to stick to the paper).
4. Mix together the dry ingredients from the list.
5. Mix together the wet ingredients.
6. Mix wet into dry and stir, don't stir too much.
7. Scoop batter into muffin cups.
8. Drop 1-2 tsp leftover cranberry sauce into each muffin cup
9. Swirl/stir the sauce in the cups after they are all dished
10. Bake for 30 minutes rotating pan(s) halfway through cooking.

Hey where did that leftover cranberry sauce go?