I’m making my way through family recipes.
I don’t know if it is the onset of fall and the desire that comes with that change in season to hunker down with my family; to sit in a warm house, filled with wonderful smells of baking and roasting.
It could be that I’m missing my family as another child is growing away from his/her relatives.
Or, I could just be hungry!
No matter the reason, these muffins were a staple in my house growing up and we make them all year around here! I love love love cranberries and get so frustrated when I can’t but them come Spring and Summer. So last year I got smart and stocked my freezer. These can be made with blueberries or cranberries but I definitely prefer the latter.
For the muffins:
3/4 cup AP flour
3/4 cup whole wheat flour
1/2 cup rolled oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or partially thawed frozen cranberries or blueberries
1/2 cup buttermilk
1/2 cup butter, melted
For the “Dutchy Crust”
1/4 cup butter, softened
1/4 cup packed brown sugar
1/4 cup rolled oats
1/4 cup AP flour
1 teaspoon cinnamon
Pre-heat oven to 400˚
In a large bowl, mix flours, oats, sugar, baking powder and soda
Add fruit and stir to coat
In a small bowl beat eggs with a fork
Beat in buttermilk and butter
Add to the flour mixture and stir until blended
Fill lined muffin tins 2/3 full
Prepare Dutchy crust by combining all ingredients
Top muffins with Dutchy crust.
Bake at 400˚ until pick inserted in center comes out clean (15-25 minutes for muffins)
Can be baked in a greased, 9″ square pan for 30-25 minutes.
From my family to yours, Enjoy!