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CRANBERRY MUFFINS
Makes 12
1 cup
buttermilk
1 cup quick cooking rolled oats
1/2 cup grated peeled apple
1/4 cup packed brown sugar
1/4 cup canola oil
1 egg, lightly beaten
grated rind of 1 lemon
1 cup whole wheat flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to
400 degrees.
Lightly grease muffin pan. Pour buttermilk over oats; stir to
combine. Let stand for 10 minutes.
Mix together apples, sugar, oil, egg and
lemon rind. Stir into oat mixture.
Sift together flour, sugar, baking
powder, salt and baking soda; stir into batter just until moistened. Gently
stir in cranberries and walnuts. Spoon into prepared pan.
Bake for 20 to 25
minutes or until tops are firm to the touch. Remove muffins from cups while
hot.
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