Cranberry Oatmeal Muffins

There is nothing better for a weekend breakfast than some delicious warm muffins and some French press coffee. These ones were even a little unusual- they are kind of tangy, because of the cranberries and the yogurt.


  • 1.5 cup all-purpose flour
  • 1 cup yogurt
  • 0.5 stick butter
  • 0.5 cup dried cranberry
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 0.5 cup brown sugar
  • 1 cup regular oatmeal
  • 1 egg


  1. You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last). Add the wet to the dry:
  2. And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins.
  3. Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.


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