Oatmeal Cranberry Orange Pecan Muffins
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Oat and Buttermilk Mixture:
- 1½ cups old fashioned rolled oats (see note in comment section)
- 1 cup buttermilk
Moist Ingredients and Sugar:
- ½ cup safflower oil (or similar vegetable oil)
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1 tablespoon fresh orange juice
- ⅓ cup sugar
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Cranberries, Orange Zest, Carrot, and Pecans:
- ¾ cup dried cranberries, coarsely chopped
- 1 tablespoon orange zest (about ½ of a large orange)
- ¼ cup finely shredded carrot (about half of a regular-sized carrot)
- ½ cup coarsely chopped pecans
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Oat and Buttermilk Mixture:
- 3 cups old fashioned rolled oats (see note in comment section)
- 2 cups buttermilk
Moist Ingredients and Sugar:
- 1 cup safflower oil (or similar vegetable oil)
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- 2 tablespoons fresh orange juice
- ⅔ sugar
Dry Ingredients:
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Cranberries, Orange Zest, Carrot, and Pecans:
- 1½ cups dried cranberries, coarsely chopped
- 2 tablespoons orange zest (about 1 large orange)
- ½ cup finely shredded carrot (about 1 regular-sized carrot)
- 1 cup coarsely chopped pecans
Instructions
-
Preheat oven to 400°.
- Grease muffin pans and set aside. Use either a standard 12-muffin pan or a large 6-muffin pan.
- Add old fashioned oats to a large bowl.
- Pour the buttermilk over the oats; let stand for 1 minute.
- Add oil, egg, vanilla, and sugar to the bowl, stir to combine.
- Add the dry ingredients to the bowl and stir until flour is just moistened (the batter should be lumpy).
- Stir in cranberries, orange zest, shredded carrot, and pecans.
- Fill muffin cups ¾ full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 20 to 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Immediately remove from pans and serve.
Comments
Do not use quick oats for this recipe.