Ingredients:
4 teaspoons sugar
1 teaspoon cinnamon
1 (340 g) bags frozen cranberries
2 tablespoons flour
1 1/2 cups oatmeal
3 cups flour
2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup butter
1 1/2 cups milk
2 eggs
Directions:
TOPPING.
Stir together sugar and cinnamon.
Pour into shaker.
In a medium bowl add cranberries and flour.
Stir until cranberries are coated.
Set aside.
In a large bowl mix oatmeal, flour, sugar, baking powder and salt.
Cut butter into small bits adding butter to flour mixture.
Mix until crumbly (pea size crumbs).
Stir in cranberries.
Make a well in center of cranberry/flour mixture.
Stir together milk and eggs.
Add to flour mixture.
Stir just until combined.
DO NOT OVER MIX.
Scoop into 24 jumbo baking cups that have been placed in muffin tins.
Sprinkle with sugar mixture.
Bake 375 F for 20 – 30 minutes.
OPT. – grated rind of 1 orange, added to cranberry mixture, for you zest lovers.
Servings: 24
Time preparation: 15 min.
Time total: 45 min.