Oatmeal Cranberry Muffins

Preparation

1. Preheat oven to 400 ° F. Spray 12 muffin cups with cooking spray or line with standard paper liners.

2. Connect the old oats and milk in a small saucepan. Bring the mixture to a boil, remove from heat and butter until melted. Fresco.

3. Add flour, sugar, baking powder, baking soda and salt in a large bowl and mix well.

4. Add

Eggs cooled oatmeal mixture, stirring until blended. Add oat mixture to the flour mixture and stir until combined. Stir in cranberries and walnuts. Do not overmix.

5. Pour the batter into the prepared pans. Bake for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Ask allow to cool the pan on a wire rack 5 minutes. Muffins from the pan and place on a cooling rack.

Recipe Notes

• Gentleness is the key when mixing the dough. For stirring overdevelops the gluten in the flour, leading to dense rubber cupcakes.
• Burn at a relatively high temperature in a preheating is absolutely essential to the rapid increase Browning and even a crust. When the oven is too cold, muffin tops are flat.
• If you use paper liners, grease muffin tins thoroughly, even non-stick. Lubricate the top of the can, too, so Cupcakes multiply prevent sticking.
• To save the rollers, place it in a stored at room temperature for 3 days bag and plastic seal.
• To freeze muffins, wrap in heavy paper and place in freezer bags and freeze for up to 3 months. To reheat, wrap frozen on heavy paper rolls. Heat in an oven at 300 degrees for 12 to 15 minutes.