The Humpherys Family

Oatmeal Pecan, Date, Cranberry Muffins

Recipe Added:  7/24/2023 
1 cup regular oats
1 cup flour
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ cup chopped pecans or walnuts
⅓ cup chopped dates
⅓ cup dried cranberries or raisins
½ cup butter, melted, cooled
1 cup buttermilk
1 large egg, lightly beaten
½ tsp vanilla
Preheat oven to 400F. Grease or line with paper cups a standard 12-cup muffin pan.  In a large bowl whisk together oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in pecans, dates and dried cranberries.

In a separate medium bowl whisk together butter, buttermilk, egg and vanilla. Pour wet ingredients into dry ingredients. Use a rubber spatula to gently stir together just until ingredients are mixed and moistened.

Divide batter evenly between 12 muffin cups. Bake 15-18 minutes, or until a toothpick comes out clean. Cool in muffin pan and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.
Notes
DIY Buttermilk: 1 T vinegar per 1 cup milk. Let sit 10 minutes.
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