Crunchy Cranberry Buttermilk Muffins

• 1 1/3 cups flour
• 2/3 cup quick oats, uncooked
• 1/3 cup firmly packed brown sugar (or more to sweeten more)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 - 1 cup buttermilk
• 1 egg, slightly beaten
• 1/4 cup butter, melted
• 1/2 cup chopped fresh cranberries
• 1/2 cup chopped walnuts (optional)
• butter

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large mixing bowl.
3. Combine liquid ingredients in a small mixing bowl.
4. Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
5. Gently stir in cranberries.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
8. Cool in pan on wire rack 10 minutes.
9. Serve warm or cold with butter and/or cream cheese.
10. Note: Muffins can be prepared ahead and frozen.
11. Reheat in microwave-one muffin on high for 30 to 45 seconds.

flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, buttermilk, egg, butter, fresh cranberries, walnuts, butter

Taken from www.food.com/recipe/crunchy-cranberry-buttermilk-muffins-111839 (may not work)