Cranberry oatmeal muffins

Since running out of turkey, we’ve been adding a spread of cranberry sauce to our grilled cheese sandwiches. But at the rate it was going, we’d have been eating cranberry sauce in April…

So I decided to knock the rest of it off by making cranberry oat muffins for breakfast this morning. I just substituted a cup of cranberry sauce for the usual mashed banana in my oatmeal muffin recipe.

I never bake on weekday mornings – certainly not before school – and the family was gratifyingly surprised and impressed with my efforts.

Cranberry oatmeal muffins
(makes 12)

• 1 1/2 cups flour
• 1 cup rolled oats (plus a bit extra to sprinkle on top)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup cranberry sauce
• 1/3 cup oil
• 1 egg
• 1/2 cup milk

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, stir together the cranberry sauce, oil, egg and milk.
4. Pour the wet ingredients into the dry ingredients, and stir until just combined.
5. Divide the batter between twelve greased (or lined) muffin cups and sprinkle the tops with the additional oats.
6. Bake for twenty minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
7. Allow to cool for five minutes before serving.

Tags: cranberry sauce, oatmeal, vegetarian