Oatmeal Muffins with Dates, Cranberries and Pecans
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.5 out of 5 stars
(18)
Ingredients
12 muffins
- 1 cup (81 g) traditional rolled oats
- 1 cup (125 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (24.75 g) finely chopped pecans, or walnuts
- ⅓ cup (49 g) chopped dates
- ⅓ cup (40.4 g) dried cranberries, or raisins
- 4 ounces (113.4 g) unsalted butter, melted and cooled, (½ cup )
- 1 cup (240 ml) buttermilk
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
Step 2
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.
Step 3
In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
Step 4
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
Step 5
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.
Step 6
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Chef's notes
The original recipe calls for dates, raisins and walnuts as the add-ins, but I used pecans and cranberries based on what I had available.
