VeggieGirl's Oatmeal-Cranberry-Walnut Muffins

Makes 12 muffins.

Liz

(**Adapted from the Oatmeal-Chocolate-Chip Muffins recipe in the November/December 2008 issue of VegNews magazine**)

ingredients

• 1 cup flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
• 1 cup rolled oats
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup nondairy “milk” of choice (**Note: I used Living Harvest hempmilk, and ended up adding about 3/4 cup of the stuff to the batter)
• 1/2 cup pure maple syrup (I used Grade B)
• 1/4 cup canola oil
• 1 cup walnuts, coarsely chopped
• 1/2 cup cranberry sauce (I used homemade cranberry sauce, which I adapted from a recipe found in the Eat, Drink & Be Vegan cookbook)

1
Preheat oven to 400°F. Fill a 12-cup muffin tin with cupcake liners.
2
In a large bowl, add in flour, rolled oats, baking powder, and cinnamon. Mix well.
3
In the same bowl, add in the nondairy “milk,” maple syrup, canola oil, chopped walnuts and cranberry sauce. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable.
4
Pour mixture into the cupcake liners, in 12-cup muffin tin.
5
Bake for about 25 minutes, until a toothpick inserted in the center of the blondies comes out clean.