There is nothing better for a weekend breakfast than some delicious warm muffins and some French press coffee. These ones were even a little unusual- they are kind of tangy, because of the cranberries and the yogurt.
Ingredients
1 ½ cup all-purpose flour
1 cup regular oatmeal
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
½ cup dried cranberry
½ stick butter
1 cup yogurt
1 egg
1 cup regular oatmeal
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
½ cup dried cranberry
½ stick butter
1 cup yogurt
1 egg
Directions
- You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry:
- And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins.
- Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.
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