• Cooking Time: 25
  • Servings:
  • Preparation Time:


This is a great muffin recipe that just happens to be healthy. It

makes a cake-like, delicate muffin. Sometimes I add sliced almonds.


  • 1½ cups chopped fresh cranberries
  • 1/4 cup white sugar
  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1/3 cup shortening
  • ½ cup light brown sugar
  • 1 egg
  • 1 cup whole wheat pastry flour (or whatever flour you have)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt


  • Combine the chopped cranberries and white sugar. Set aside.
  • In a second bowl, combine the oats and buttermilk.
  • Allow the mixture to stand for 45 min-1 hour.
  • In a large bowl, mix the shortening, brown sugar, and egg.
  • Stir the baking powder, baking soda, salt and flour together.
  • Then add the dry mixture into the wet, alternating with additions of the oat-buttermilk mixture.
  • Combine everything until just moistened.
  • Fill greased muffin tins 3/4 full.
  • Bake in a 400 degree oven for 25 minutes, or until a tester comes out clean.

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