½cupgranola cereal of your choice,or 1/2 cup (40 g) old-fashioned oats
To serve (optional)
maple butter (see note)
Preheat the oven to 350°F (175°C). Line a muffin pan with paper cups.
In a large bowl, whisk the flours, oats, sugar, baking powder, baking soda, and salt together. In a second bowl, whisk the milk, eggs, oil, and vanilla extract together. Pour this mixture over the dry ingredients and stir just until combined. Fold in the fresh cranberries, dried cranberries, and walnuts.
Divide the muffin batter between the muffin cups. Sprinkle each muffin with granola, pressing lightly so the cereal sticks to the batter. Bake 15 to 18 minutes, or until a toothpick inserted in one of the muffins comes out clean. Let the cranberry muffins cool to room temperature.
SERVING: Enjoy the cranberry muffins at room temperature, or gently reheated in a low oven. To turn the muffins into dessert, serve with maple butter or maple glaze (see note).
STORAGE: Store the cranberry muffins in an airtight container for up to 3 days at room teperature. You can also refrigerate the muffins for 1 week, or freeze for up to 1 month.
NOTE: If you can’t find maple butter, make a maple glaze: simply whisk 1/2 cup (60 g) powdered sugar with 3 tbsp (45 ml) maple syrup until smooth, then drizzle over the cranberry muffins.
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