Harvest Oat Cranberry Muffin

Ingredients:

3 1/2 cups flour

2 1/2 cups oatmeal

1-1/2 cups brown sugar

2 Tbsp. baking powder

1 tsp. cinnamon

2 cups sliced cranberries

3/4 cup melted butter or margarine

1-1/2 cups milk

1/2 cup sour cream

3 egg(s)

1/2 c. sugar

Directions:

Preheat oven to 425 degrees. Create a topping by adding 1/2 c. flour, 1/2 c. oatmeal, 1/2 c. sugar with 1/4 c. melted butter in a bowl. Mix and set aside. In another bowl mix the remaining dry ingredients. Then in a separate bowl, mix the remaining wet ingredients. Add the wet mixture to the dry ingredients and fold together gently. DO NOT BEAT. Fill lightly greased muffin tins with the batter and sprinkle with topping. Bake 18 minutes. Yield: 18 muffins

Yield: 18 muffins
Serving Size: One-half muffin is a grain serving for a 3- 5 year old.
Credit: Wisconsin Cranberry Growers Association