Cranberry Multigrain Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast, Bread
Serves: 1 dozen muffins
  • 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
  1. 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.
Recipe by Lulu the Baker at