With a hint of honey, cinnamon and chopped walnuts, these muffins are perfect for breakfast or as a snack. Nutty Cranberry Oat Muffins are a healthy combination of oat flakes, wholemeal flour and frozen cranberries.
Ingredients:
- 1 cup rolled oats (large)
- 1 cup buttermilk
- 1 cup wholemeal flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 2/3 cup frozen cranberries, sliced
- 1/4 cup chopped walnuts
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons chopped walnuts (for topping)
Method:
Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners.
Mix the oats and buttermilk in a bowl. Soak for about 10 minutes to soften the oats.
In another bowl, whisk together the wholemeal flour, baking powder, baking soda, cinnamon and salt.
Add the honey, rapeseed oil, vanilla extract and egg to the oat mixture. Mix well.
Gradually fold in the dry ingredients until just combined.
Gently fold in the sliced frozen cranberries and chopped walnuts.
Divide the batter evenly between the muffin cups, filling each about two-thirds of the way.
In a small bowl, mix together the brown sugar and extra cinnamon. Sprinkle this mixture over the muffin mixture.
Top each muffin with a few chopped walnuts.
Bake for about 20-25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Allow the muffins to cool in the muffins pan for a few minutes, then transfer to a wire rack to cool completely.
