Galganov's Recipe for
Cranberry-Oatmeal Muffins!

Let's go make some fantastic Cranberry Oatmeal Muffins!

To make this Cranberry Oatmeal Muffin recipe you will need:

  • 3 Mixing bowls
  • whisk (or fork)
  • measuring spoons and cups
  • a standard muffin pan (oiled or with paper or silicon liners)
  • a wire cooling rack


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The required ingredients for this Cranberry Oatmeal Muffin recipe are:

  • 1 egg (lightly beaten)
  • 1 heaping Cup oatmeal
  • 3/4 C whole wheat flour
  • 3/4 C white flour
  • 1/2 C sugar
  • 1 Tbs baking power
  • 1 tsp salt
  • 1 1/4 tsp cinnamon
  • 1 C milk
  • 1/4 C oil
  • 1/4 heaping Cup cranberries

Preheat oven to 425 ºF (218 ºC)

  1. Mix well - all dry ingredients, in one bowl, together.
  2. Place cleaned cranberries in a bowl and add, to them, two heaping tablespoons of the dry mixture.
  3. Mix berries and dry mix well 'til the cranberries are well coated.
  4. Optionally: Sprinkle two teaspoons of sugar over cranberries and mix, again, until the cranberries are fully coated in the mixture.
  5. In a separate bowl: Blend oil and milk.
  6. Add egg to oil and milk and blend well.
  7. Add wet ingredients to dry and blend well (but avoid over-mixing.
  8. Add cranberries (with the leftover dry mixture) to wet ingredients and blend only enough to incorporate cranberries. (Avoid over mixing).
  9. fill muffin cups evenly.
  10. bake muffins 17 to 20 minutes - test muffins for doneness with a toothpick.
  11. Let muffins rest about 10 minutes before removing them from the pan to the wire rack (allow them to pull away from the sides of the pan before removing them).

Tips & Tricks:

  • About "toothpick" testing for doneness: Insert the toothpick into the muffin. If the toothpick comes out wet return the muffins to the oven for 2 to 4 minutes. You may see some grains sticking to the toothpick. If they are dry your muffins are done - some sticking, of cooked dough, to the toothpick is normal. If (batter-like) wet bits stick to the toothpick continue baking your muffins.
  • There are several options when baking your muffins. Individual silicon muffin cups are an interesting choice. Instead of oiling muffin cups try using silicon singles as liners. The muffin pan makes handling them easy and you don't need to oil silicon muffin cups. Storing your muffins in the cups will help keep them moist. If you're using these silicon cups, once baked, move them directly to a wire rack removing your muffin from the cup only when you're ready to eat it. (Cool your muffins, still in the individual cups, directly on the cooling rack.)

The Background Story
Cranberry Oatmeal Muffins

Muffins are not hard to make - they're easy. They don't even take a lot of time with about 20 minutes preparation time and 15 to 20 minutes to bake. This recipe makes one dozen (12) of the tangiest, juciest, most wonderful oatmeal-cranberry muffins ever!

This Oatmeal Cranberry Muffin recipe uses generous cups of cranberries and oatmeal because we like the firm bits of oatmeal and think that most cranberry muffin recipes use too little cranberry. In this recipe we choose to use organic sugar, sunflower oil and (unflavoured) soy milk when it is around the house. Unbleached white flour is the norm in all our baking as we always use organic flour - whether whole wheat or white.

What a great way to get fiber!