Cranberry Oatmeal Muffins
1 cup quick 1-minute oatmeal*
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup dried cranberries
1/2 cup candied pecans (optional)
Preheat the oven to 400 degrees.
In a medium bowl, combine oatmeal and buttermilk and let it sit* as you prepare the other ingredients.
Prepare a muffin tin by lightly spraying with non-stick spray or coating sparingly with butter. Set aside.
Stir in the egg, brown sugar, and melted butter into the oat mixture.
In a separate small bowl, whisk together the flour, salt, baking powder and baking soda. Gently stir into the oat mixture until just combined. Stir in the dried cranberries (and nuts, if using).
Distribute the batter evenly into the muffin tins. Bake for about 20 minutes, or until golden brown, and an inserted toothpick comes out clean. Let it cool for about 3 minutes, then remove from the muffin pan. Enjoy while warm.