My commute to campus takes me about an hour, and while I’ve gotten the hang of getting up early, setting aside time to make breakfast has proved a little tricky.
So I thought I’d make up a batch of muffins to get me through the week. The season (and the fact that cranberries were on sale at the grocery store) had me hankering for warm, autumnal flavors–cinnamon and nutmeg, brown sugar and oats. I came up with a recipe that combined all those lovely things, and, might I add, smells fabulous when baking.
cranberry ginger oat muffins with brown sugar crumble
topping:
1/4 cup flour
2 T butter, softened (but not melted!)
2 T brown sugar
dash of cinnamon
muffins:
1 3/4 cups flour
1/4 cup oat
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 stick of melted butter
2 large eggs
1 cup milk
1/2 tsp fresh ginger, grated
1 cup cranberries
Using a fork, mash together the topping ingredients until they are crumbly. Set topping aside.
For the muffins, mix together all the dry ingredients and the wet ingredients separately. Combine in a large bowl and mix without over-stirring (mixture will be a little lumpy). Fold in berries and spoon into muffin tins. Sprinkle crumble topping over the tops.
Bake at 400 for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Makes about 12 regular muffins or 6 large ones (my personal favorite!).
