Crunchy Cranberry Buttermilk Muffins

From: Bonnie Young

On Oct 28, 2009

Sharon this is a great recipe! I just took mine out of the oven so far I have eaten 2! I followed the recipe completely with one exception. I only baked them at 350 degrees for 20 minutes and they were done. Next time I thinks I will add a little more of the brown sugar for a little more sweetness but they are still great as posted. I did get 15 muffins from the recipe. Thanks for much now I have a another favorite cranberry recipe.

From: Maito

On Mar 29, 2009

This was great, the nuttiness of the oatmeal with the tang of the cranberries is very nice. I had to use frozen cranberries this time of year, but it still worked out well. I also subbed macadamias, since I was running low on walnuts. I made it into a loaf and baked it almost 40 minutes. Yum!

From: mikekey

On Feb 6, 2007

These were very good. Not overly sweet, which is fine for breakfast muffins! (I used Splenda, so brown sugar may make for a sweeter muffin). I did not use the liners. I also only got 10 small muffins, not 16. I used chopped almonds. This is a keeper!

From: JenPo

On Dec 2, 2006

Thank you for posting this. I was trying to use up buttermilk (the neverending quest, it seems) and these were awesome, and much healthier than the alternatives. (Buttermilk pie, biscuits, etc..) I did use wheat flour.