It' s my turn to host the 26th bake for The Home Bakers event organized by Joyce of Kitchen Flavours . We are currently baking from Lou Seibert Pappas 's cookbook- Coffee Cake . Well, I've chosen this recipe just because I love cranberries . I've used dried cranberries for this recipe as I can't find fresh or frozen ones . I've made the full recipe & baked 12 huge muffins . They turned out nice but a little too dense . I like the fact is they're not overly sweet & great for breakfast with a cup of cappuccino . For more of this bake from all the members of THB... HERE .
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Cranberry-Oatmeal-Walnut Cake (THB)
Adapted from Lou Sheibert Pappas - Coffee Cake
Ingredients for 12 large muffins
1-1/2 quick-cooking or old fashioned rolled oats
2 eggs
1/2 cup firmed packed light or dark brown sugar
1/2 cup canola oil
1-1/2 cups buttermilk or low fat yogurt (I've used yogurt)
1/4 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups fresh or frozen cranberries ( I've used dried cranberries)
1/2 cup chopped walnuts, pecans or toasted & skinned hazelnuts
Directions:
1) Preheat oven to 180°C & flour muffin pan .
2) Spread oats in a rimmed baking sheet & bake for 8 to 10 minutes or till lightly toasted . Let cool .
3) In a large bowl , beat eggs, sugar & oil till blended . Stir in buttermilk or yogurt, molasses & vanilla extract .
4) In anothet bowl , combine flour, toasted oats, baking powder, baking soda , salt & 1 teaspoon of cainnamon . Stir to blend & add the dry ingredients to buttermilk mixture . Beat for 1 minute till smooth . Stir in cranberries & scoop out mounds of batter using an ice-cream scoop into muffin pan or cups . Toss the nuts & remaining 1 teaspoon cinnamon together & sprinkle evenly over the top . Bake for 20 minutes till a cake tester inserted in the center of the a muffin comes out clean .
