The Dumpling Diary

Dis cooking so you cooking too.

It’s not oatmeal! It’s Cranberry-Oatmeal Muffins! April 3, 2011

These taste great! …but you won’t like them.
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Look at me, ripping off Oatmeal Crisp commercials. Like a boss.
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Okay, all of that riffa-raffa (?!) aside, here is a recipe for you. I made these this morning, after being lame and falling asleep at midnight at my own get-together last night. So, if you ever find yourself waking up, joyful upon not having a hangover (hello, Swedish pear cider), give these babies a try. Also, if you want to feel wholesome, and can’t find a marathon of Seventh Heaven on television, these should suffice. Note: I realize that many people who often wake up with hangovers generally do not get urges to feel wholesome on weekends… Although our get-together did entail some serious hide-and-seek playing and a fancy dress code.
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Whatever. Muffang time. Wonderful. These aren’t heinously spongy like most goatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want, go with seasonal. Seasonal for me, at this point, means freezer cranbabies. These aren’t too-too sweet, so if you have extra cash for trips to the dentist’s office (I do not!), feel free to increase the sucré.
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Cran-Oat Muffins
(with a crispy-crumble toppin’!)
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Ingredients
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2 cups oatmeal (not 1-minute instant, I repeat! NOT instant!)
1 ½ cups all-purpose flour
1 Tbsp baking powder
small pinch salt
½ tsp nutmeg
¼ cup brown sugar (you can increase to ½ cup if you want these sweeter)
1 cup fresh or frozen cranberries
2 eggs, lightly beaten
¼ cup fancy molasses
1 ½ cups milk (I used sour milk)
½ cup vegetable oil
1 tsp vanilla extract
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For the crispy-crumble toppinz:
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2 Tbsp oatmeal
2 Tbsp brown sugar
1 Tbsp flour
1 Tbsp butter
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Method:
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Pre-heat your oven to a hhh-whoppin’ 400 degrees Fahrenheit. Grease muffang tins, or use liners (pro-tip: spray muffin liners with a bit of aerosol spray/Pam, lightly, to prevent muffin-stick-to-liner discomfort), but grease all around the tops of the tin anyhow. I happened to use delightful little gem tins (which make the bottoms look kind of like mini-bundt cakes), origin unknown. Now, mix all dry ingredients in a medium-large bowl. Mix them well! Stir in the cranbabies now. The flour that sticks to them will keep them afloat in the batter, and they won’t all stick to the bottom. Now, mix up all your wet ingredients, in the order they are listed. Add those to the dry ingredients all at once, and fold it all together lightly, until everything is just moistened, don’t give a damn about lumps! Just moistened, do not over-mix, or your muffins will take immediate and fierce revenge upon you, and your baker’s pride.
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Okay. Now make your topping, if you so choose to use it. Aesthetically, I think it is necessary, and it also helps sweeten them up a touch. Mix the oatmeal, brown sugar and flour in a little container. Then, work the butter in with your fingers, until it’s little crumbs, like what goes on top of Apple Crisp.
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Drop batter into your tins now, and then sprinkle with the topping, a little on each one. I fill the tins right up, because it makes for a good muffin top (yes, a good thing, in this case).  They’ll looka-like this:
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Okay, thwack those into the oven for 15-20 minutes. Mine took 16 minutes, but you’ll know they’re done when they spring back upon gingerly poking with your finger, and/or, when a toothpick comes out clean. Now eat those, and feel wholesome, in a way only listening to Joni Mitchell made you feel before.
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Peace out, river trouts! megohmnomnomnom

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