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Cranberry Oatmeal Banana Muffin (Left-over Delight)

22 Feb

Ingredients:   yields 1 dozen muffins

  • 1 cup Quaker Oats Old Fashioned (leftover, bottom of the container)
  • 1 cup buttermilk (leftover, the last cup)
  • 1 cup cranberry sauce, (leftovers) frozen & crushed
  • 1/4 cup soft shortening
  • 1/4 cup butter, unsalted, softened
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1 banana, overly ripe, mashed (the only one left)

Soak the Quaker Oats in the buttermilk for 1 hour in the refrigerator.

Preheat oven to 400. Butter a muffin pan or use paper liners. Combine the cranberry sauce, shortening, butter, light brown sugar and egg. Mixing until the consistency of cottage cheese. Sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and ground cloves. Mix the dry ingredients into the other ingredient mixture until well combined.Stir in the mashed banana and oatmeal mixture then fill the muffin tins 3/4 full. Bake 25-30 minutes until a toothpick inserted in the middle of a muffin comes out clean.

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Posted by on February 22, 2012 in Breads, Breakfast, Left-Over Delights

 

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