Did you catch my new series that kicked off on Saturday morning? It’s called “This Week’s Menu Ideas,” and I’m hoping it will be a regular if not weekly series where I share links to some of our favorite recipes. These hearty and delicious Cranberry Multigrain Muffins were part of last week’s inaugural post along with a quick and tasty, cheesy quiche. We’ve been making these muffins for years and love them. The original recipe comes from Baking: From My Home to Yours
- ¾ cup dried, sweetened cranberries
- boiling water
- 1 cup all-purpose flour
- ⅓ cup whole wheat flour
- ⅓ cup yellow cornmeal
- ⅓ cup old-fashioned oats
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ⅓ cup pure maple syrup
- 2 large eggs
- 8 Tablespoons butter, melted and cooled
- Preheat the oven to 400°F. Grease a 12-cup muffin tin with nonstick cooking spray, or line the muffin tins with paper liners. Put the dried cranberries in a small bowl, and cover them with boiling water. Set aside. In a large bowl, combine white and whole wheat flour, corn meal, oats, sugar, baking powder, baking soda, and salt. Stir gently. In a medium bowl, combine buttermilk, maple syrup, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients just until combined. Drain the plumped-up cranberries completely, and fold them into the muffin batter. Divide the batter evenly among the prepared muffin tins. Bake for 18-20 minutes until the tops are golden. Remove from the oven and allow to cool for a few minutes before removing the muffins from the muffin tins. Eat warm or at room temperature.
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