Categories: breakfast, muffins
Ingredients
- 3/4 C flour
- 3/4 C whole wheat flour
- 1/2 C rolled oats
- 1/2 C brown sugar
- 2 t baking powder
- 1 t baking soda
- 1 C fresh or partly thawed cranberries
- 2 eggs
- 1/2 C buttermilk
- 1/2 C butter, melted
- 1/4 C butter, softened
- 1/4 C brown sugar
- 1/4 C oats
- 1/4 C flour
- 1 t cinnamon
Directions
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Preheat oven to 400 degrees. Prepare Dutchy crust and set aside. In a large bowl, mix flour, oats, sugar, baking soda and powder. Add fruit; stirl to coat. In small bowl, beat eggs with fork. Beat in buttermilk and butter. Add to flour mixture; stir till just blended. Fill greased muffin tins 2/3 full and top with dutchy crust. Muffins are done when they pass the toothpick test or spring back when touched in the middle.
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Can bake as a coffee cake for 30-35 min.