I double this recipe and freeze lots of muffins for quick breakfasts. And any dried fruit will work nicely -- I've even used dried figs :) I like to soak my grains for better nutrition, so I just soak the oats and flour in the yogurt overnight, adding a tiny bit of water to make sure they are all moist.
2 Cups old-fashioned rolled oats
2 Cups yogurt (plain or vanilla only, please)
2 large eggs, beaten
1 Cup brown sugar (I'm going to use maple syrup)
2 sticks butter, melted and cooled
2 cups flour (I've used both white whole wheat and all purpose with great results)
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup dried cranberries
1/2 teaspoon cinnamon
1/2 cup chopped nuts (I recommend almonds, walnuts or pecans)
In a large bowl combine oats and yogurt and let stand 12-24 hours.
When ready to cook muffins, first melt butter and then leave to cool.
Preheat oven to 400 degrees Fahrenheit and grease muffin pans. At this time, measure cranberries into a glass measuring cup and add hot water to cover. This will plump up the dried cranberries and make them softer in the muffins once baked.
Add egg, sugar and melted butter to oat mixture, stirring until just combined. Sift on top of creamed mixture the flour, salt, cinnamon, baking powder and baking soda and stir until just combined. Drain cranberries and fold in to batter along with chopped nuts.
Divide batter evenly among muffin pans. Bake muffins in middle of oven until golden and toothpick test comes out clean, about 20 minutes.
Makes two dozen muffins.http://sarahs-musings.blogspot.com/2007/10/on-menu-oatmeal-cranberry-muffins-and.html