In December last year I went a bit mad and bought loads of fresh cranberries because this is the only time of year you can buy them in the UK. I used quite a lot over Christmas making cranberry sauce and Nigella's cranberry upside down cake from the Domestic Goddess book, by the way that cake is delicious and I highly recommend it. I was going through the freezer the other day to check for things that need eating because we are moving house soon and I found 2 packets of cranberries that I had stashed away in the freezer. So I did the sensible thing with one of the packets and made muffins, not sure how the rest will get used up, probably as another batch of muffins. These muffins work well for breakfast or for a snack or even dessert. As it's the wrong time of year for cranberries in the UK unless you happen to find some frozen ones, you could always use fresh blueberries instead and reduce the sugar by 25g. I adapted this recipe from a Good Food magazine recipe for blueberry muffins by using sunflower oil instead of butter, yoghurt instead of buttermilk and increasing the sugar content
as cranberries need a little extra sweetness.
275g plain flour
50g porridge oats
1tbsp baking powder
150g caster sugar
2 tsp ground cinnamon
300ml plain yoghurt
85ml sunflower oil
250g fresh or frozen cranberries
Preheat the oven to 190C and put 12 muffin cases in a muffin/bun tray. Mix the flour, oats, baking powder, sugar and cinnamon in a large bowl. Beat the eggs in another bowl and add the yoghurt and oil, mix everything together then add this to the flour mixture. Stir everything together until just about combined, don't over mix, and then stir through the cranberries. Divide the muffin mix between 12 muffin cases and bake for 20 minutes until risen and golden. If like me you forget to defrost the cranberries before using them the muffins will take about 30 minutes to bake.
I'm entering these into Simple and in Season this month hosted by Lavender & Lovage and also into Calendar Cakes where the theme is Christmas, hosted by Laura and Rachel. I'm also entering these into Made With Love Mondays.