- 1 cup traditional rolled oats
- 1 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup finely chopped pecans (or walnuts)
- 1/4 cup chopped dates
- 1/3 cup dried cranberries (or raisins)
- ½ cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.
Makes 12 muffins. From Brown Eyed Baker