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1
Preheat the oven to 400 degrees F.
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2
Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
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3
Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
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4
Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
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5
Stir in the granulated sugar, if you like your muffins on the sweet side.
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6
Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
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7
Stir in the dried cranberries.
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8
Measure the 1 cup milk into a 2-cup liquid measurer.
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9
Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
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10
Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
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11
Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
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12
Don't overmix; a few lumps are okay.
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13
Spoon the batter into the prepared muffin cups.
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14
For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
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15
If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
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16
Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
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17
Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
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18
Wait at least 30 minutes before serving.
