Cranberry Lemon Oatmeal Muffins

Lately I have been running short on options for breakfast. The bakery mix I've been using finally ran out so there are no more Bisquick Peach Breakfast Cake's being made, and the apples...well I think most of the family is burned out on them. I'm not, but then one person really doesn't count when you're feeding 6-8. What other options do I have? Well, I came across a package of dried cranberries in the freezer last night. I didn't even think about using them until this morning though. I quickly hopped on Pinterest and looked through boards to see if I had anything saved yet. I didn't so I did a basic search for cranberry muffins and found one on the blog Food Republik.

Now let me be the first to say that while I have some really amazing recipes and I love to cook/bake...muffins have never been easy for me. I always have a difficult time making them and they don't ever seem to turn out quite right. Obviously this is a recipe post so now you know that I have finally made a great muffin recipe! I hope that you will enjoy it. I did, I ate three muffins all together and usually I barely will eat one.

Ingredients

1 cup sugar

3 eggs

1 cup powdered milk

2 cups plain yogurt

1/2 cup oil

1 teaspoon vanilla

1/2 teaspoon almond

Zest from one lemon (1 1/2 Tablespoons)

3 cups whole wheat flour

1 cup oats, old fashioned

2 Tablespoons baking powder

2 cups dried cranberries

Directions

1. Preheat the oven to 350 degrees.

2. In bowl one mix together the sugar, eggs, powdered milk, yogurt, oil, vanilla, almond, and lemon.

3. In bowl two mix together flour, oats, and baking powder.

4. Pour the wet ingredients into the dry ingredients. Stir until everything is mixed.

5. Add in the dried cranberries. Stir.

6. Using a 1/4 cup measure the batter into 24 greased muffin tins.

7. Bake the muffins in the oven for 20-25 minutes (mine took 22 minutes).

8. Serve warm.

Notes

~To make this recipe healthy exchange the oil for applesauce and the sugar for honey.