Preheat oven to 350. Line a 12-count muffin tin with paper liners
and mist surface of tin around liners with cooking spray.
In a large bowl, whisk together flour, sucanat, baking powder,
ginger, baking soda, and salt.
In a second large bowl, whisk egg, add buttermilk, oil, orange zest
and juice, and vanilla and whisk to combine. Add liquid mixture to
flour mixture and still until flour is moistened. Stir in cranberries.
Divide batter among muffin cups, filling nearly to the top. Sprinkle
oats evenly over muffins. Bake until edges are golden and a
toothpick comes out with a few crumbs, 17 to 22 minutes. Cool in
pan for 3 minutes, then transfer to a wire rack. Serve warm or at
room temperature.
Originally Submitted
4/30/2015
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