Categories: cupcakes, muffins

Ingredients

• 1 cu0 rolled oats
• 1 cup sour milk (see note)
• 2 Tbsp. oil OR 1/3 cup soft butter
• 1/2 to 1 cup brown sugar
• 1 egg
• 1 cup pumpkin puree (canned is okay)
• 1/2 to 1 cup whole cranberry sauce
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour (see note)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. pumpkin pie spice
• 1 tsp. salt

Directions

1. Heat oven to 400 degrees. Place oats and sour milk in a large mixing bowl and let soak 10 to 15 minutes. Mix n oil or butter, then the sugar and the egg into the soaked oats. Stir in pumpkin and cranberry sauce. Sift dry ingredients and gradually add to oat mixture. Mix well. Fill muffin tins 2/3 full. Bake 20 to 25 minutes.

2. Note:to make sour milk, ad 1 Tbsp. vinegar to regular milk. Let stand while gathering other ingredients.

3. Note: all-purpose flour only may be used instead of both.

4. Variations:

5. Blueberry Oatmeal Muffins:

6. Omit pumpkin, cranberry sauce and pumpkin pie spice. Instead dredge 1 cup blueberries in flour. Add to muffins after all other ingredients. Follow remainder of recipe, adding 1 tsp. vanilla to the addition of dry ingredients.

7. Blueberry Banana oatmeal Muffins:

8. As above, except add 1 to 2 medium overripe peeled and mashed bananas to wet ingredients. Nuts can be added to all the above as well.

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