Ingredients
Muffins
flour
130g
4.55oz
0.52cup
8.71tbsp
long boiled oatmeal (flakes)
70g
2.45oz
0.28cup
4.69tbsp
orange zest
1pc
milk
120ml
3.96fl oz
0.48cup
8tbsp
egg
1pc
brown sugar
80g
2.80oz
0.32cup
5.36tbsp
baking powder
1.5tsp
thick yoghurt or sour cream
90g
3.15oz
0.36cup
6tbsp
vegetable oil
30ml
0.99fl oz
2tbsp
cinnamon
pinch
cranberries
100g
3.50oz
0.40cup
6.70tbsp
pecans
100g
3.50oz
0.40cup
6.70tbsp
Method
- Preheat the oven to 347F (175C).
- Line the muffin baking molds with special pieces of paper.
- In two separate bowls, mix all dry and all the liquid ingredients, and then combine the two mixtures, but without kneading for a long time (small lumps are acceptable).
- Stir in the chopped nuts and cranberries.
- Put the dough into molds, filling them for 3/4.
- Bake the muffins for about 20-25 minutes until a stick inserted in the center comes out completely dry.
