Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup firmly packed light brown sugar
- 3/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups rolled or quick-cooking oats
- 1 teaspoon vanilla extract
- 1 cup raisins
Directions
Preheat oven to 350 degrees F. Grease 3 baking sheets or spray lightly with cooking spray.
Combine flour, baking powder and salt in a medium bowl.
Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in oats and raisins until blended.
Drop the dough by rounded spoonfuls 1 1/2 inches apart on baking sheets. Flatten the dough slightly with a fork.
Bake until golden brown, about 12 minutes. Cool on the sheets for about 2 minutes before transferring to wire racks to finish cooling.
~ This recipe is pretty flexible if you aren't a raisin fan. Simply replace the raisins with 1 cup of chocolate chips, white chocolate chips, peanut butter chips, or butterscotch chips. ~
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh or frozen blueberries (thawed)
Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoon cinnamon
Directions
Preheat oven to 400 degrees F. Grease or line muffin tins.
Combine flour, sugar, salt and baking powder in mixing bowl. Add vegetable oil, egg and milk. Fold in blueberries. Fill muffin tins about 3/4 full.
In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.
Bake 20 - 25 minutes or until done.
~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall. They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~
Ingredients
- 1/2 cup butter or margarine (softened)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups cranberries fresh or frozen (roughly chopped)
Topping
- 2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F. Grease or line a 12 slot muffin tin.
In a mixing bowl, cream together butter and sugar. Add eggs and vanilla and mix well. Fold in sour cream.
In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt. Add this flour mixture to the creamed mixture, stirring just until moistened. Fold in cranberries.
In a small bowl combine topping ingredients.
Fill muffin tin slots 2/3 full and sprinkle with topping.
Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red). Cool in tins for about 5 minutes before removing. Makes a dozen muffins.
~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins. I think they turned out pretty good. Again, tart, yet semi sweet. I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~
Ingredients
- 1 1/2 cups fresh cranberries
- 2 tablespoons chopped walnuts
- 1 teaspoon grated orange peel
- 1/2 cup butter, softened and divided
- 1/2 cup firmly packed brown sugar
- 2 tablespoons orange juice
- 1/4 teaspoon cinnamon
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
Glaze
- 1 cup powdered sugar
- 1 teaspoon melted butter
- 2 tablespoons orange juice
Directions
Preheat oven to 350 degrees F. Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.
In small bowl, combine cranberries, walnuts and orange peel. Set aside.
In small saucepan, melt 2 tablespoons butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes stirring constantly. Pour into pan. Sprinkle with cranberry mixture.
Whisk flour, salt, and baking powder in a medium bowl. Set aside.
In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy. Add vanilla, egg, buttermik, and flour mixture. Spoon over cranberries.
Bake about 40 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes then invert onto a rack to finish cooking.
Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.
~ I found this recipe in a magazine today and it looks way too good not to share. I would think you could change it up with whatever fruit you choose depending on the season. ~
