1/4 cup brown sugar or Splenda brown sugar baking blend
1/4 cup vegetable oil
2 eggs
1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Steps:
Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
Preheat oven to 375F gas mark 5 190C
Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
Combine dry ingredients in a large bowl
Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin
