Cranberry Breakfast Muffins Recipe

Name: Cranberry Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup rolled oats; 1/2 cup red river cereal; 1 cup buttermilk; 1 cup all-purpose flour; 3/4 cup brown sugar, packed; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 1/3 cup butter, melted; 1 cup fresh cranberries (Use frozen if fresh are not available)

Servings: persons

3/4 cup rolled oats
1/2 cup red river cereal
1 cup buttermilk
1 cup all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup butter, melted
1 cup fresh cranberries (Use frozen if fresh are not available)

1
Combine the oats, Red River cereal and buttermilk in a large bowl.
2
Let stand for 40 minutes.
3
Combine the flour, sugar, baking powder, baking soda and salt.
4
Add the egg and melted butter to the cereal mixture.
5
Add the dry ingredients and mix well.
6
Stir in the cranberries.
7
Spoon the batter into the prepared muffin pan.
8
Bake for 20 to 25 minutes or until the top springs back when lightly touched.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup rolled oats, 1/2 cup red river cereal, 1 cup buttermilk, 1 cup all-purpose flour, and more.

Yes, Cranberry Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Breakfast Muffins

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