1 1/4 cup flour
1 cup buttermilk
1 cup old fashioned oats
1 cup sweetened, dried cranberries*
1/3 cup canola oil
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
Preheat oven to 350. Line or grease and flour one 12 well muffin tin. In a large bowl, mix together the oatmeal, egg, oil, buttermilk, and sugar. After it is thoroughly mixed, add in the flour, salt, nutmeg, baking powder, and baking soda. Stir to combine. Fold in the dried cranberries. Divide evenly amount 12 muffin wells. Bake 15-20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Cool on a wire rack, serve.
*Chop them up if they are freakishly large. The ones I had were on the small side so I left them whole.
Note: If you are using unsweetened dried cranberries, you might want to add additional sugar to the recipe as cranberries are quite tart.