Cranberry Oatmeal Muffins

• 1 1/2 cups milk
• 1 1/4 cups old-fashioned rolled oats
• 5 tablespoons butter, cut into small pieces
• 1 1/3 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup fresh or frozen cranberries
• 3/4 cup finely chopped walnuts

1. 1. Preheat the oven to 400u0b0F. Spray 12 standard muffin pan cups with cooking spray or line with paper liners.
2. 2. Combine the old-fashioned rolled oats and the milk in a small saucepan. Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
3. 3. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
4. 4. Add the eggs to the cooled oat mixture, stirring until blended. Add the oat mixture to the flour mixture, and stir just until blended. Stir in the cranberries and nuts. Do not over mix.
5. 5. Spoon the batter into the prepared muffin pan cups. Bake 20 to 25 minutes, or until a toothpick inserted in to the center comes out clean. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.

milk, oldfashioned, butter, flour, brown sugar, baking powder, baking soda, salt, eggs, cranberries, walnuts

Taken from www.epicurious.com/recipes/member/views/cranberry-oatmeal-muffins-52830061 (may not work)