½ cup Oil
2 eggs
1 teaspoon vanilla
1 ¼ cup All Purpose Flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
Zest and juice of 1 orange
¾ cup coarsely chopped cranberries
Sugar for topping muffins
Preheat oven to 400*F Combine the oats and the yogurt in a large bowl and let sit for a few minutes to start softening the oats. After softening add in the oil, brown sugar, eggs and vanilla. Mix well to blend together. Combine the flour, salt, baking powder, baking soda and cinnamon. Add to the wet ingredients along with zest and orange juice, mixing gently to just combine. Gently fold in the cranberries until evenly distributed, taking care not beat up the cranberries so much that they color the batter pink. Fill 12 greased muffin cups ¾ full with batter and top each muffin with a generous pinch of sugar (I like turbinado sugar, it has larger crystals which withstand the heat of the oven) Bake for 14-18 minutes at 400*F or until the tops are golden brown and spring back when poked.
Yield: 1 dozen muffins