Nothing says winter to me quite like cranberries. Those tart red orbs are a classic flavor this time of year. In graduate school, we read and absorb so much that we joke about how sometimes we don't have an original thought. Even when I think I may have had an original thought, I can usually go back in a book I've read or a lecture I've listened to and find the same idea. The same thing goes for cooking. I'm just honestly not that brilliant of a cook, so when I thought "cranberries and candied ginger in a muffin," I knew someone else had probably had the same thought at some point. So I went searching and found this recipe.
These muffins have some strong flavors going on. With the tartness of the cranberries and spice of the ginger, no one will mistake these for cake. The oats bulk them up. They freeze well and, heated up in the microwave, make the perfect pre-exam breakfast. Or really any kind of breakfast.
Cranberry Ginger Muffins
source: Coconut & Lime
1 1/4 cup flour
1 cup buttermilk
1 cup old fashioned rolled oats
1 cup cranberries
1/3 cup canola oil
1/3 cup chopped uncrystallized candied ginger (I used crystallized candied ginger)
1/3 cup light brown sugar
2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Line or grease and flour one 12 well muffin tin. In a large bowl, mix together the oatmeal, egg, oil, milk, and sugar. After it is thoroughly mixed, add in the flour, salt and baking soda. Stir to combine. Fold in the cranberries and ginger chunks. Divide evenly amount 12 muffin wells.
Bake 15-20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. (Mine took about 25 minutes.)