Cranberry Chocolate Chip and Oat Mini Muffins…. that’s a mouthful. Which is paradoxical given the tiny mini muffin size. Anyway, they’re a lot easier to make than they are to say. Especially given there’s only a handful of ingredients involved here.
Also, this would be a good time to say that they’re easy because I use a muffin mix. And that also means that you don’t have to make them with these particular mix ins. You could mix in berries, cinnamon, coconut flakes, a dollop of cream cheese for a nice swirl. Really, anything and any way you want! Also, while I used a mini muffin pan, you could just as easily make regular sized muffins. It’s really a do-what-you-want kind of recipe.
1 pack of chocolate chip muffin mix, plus milk or water pending on particular muffin mix instructions
1/2 cup dried cranberries
1/2 cup old fashioned oats (not instant)
1. Preheat oven to 425 degrees (or specific temperature according to muffin mix package instructions). Add muffin mix and your dried ingredients to a mixing bowl. Add in the required amount of liquid (milk or water, pending on the muffin mix package instructions). Stir until fully combined.
2. Grease a mini muffin pan. Pour mixture into pan, filling each cup about halfway. The muffins will rise as they bake. Bake for about 10-12 minutes, or until just golden brown on the top. Remove from oven and let cool for five minutes, then remove from pan and let cool completely before putting in a storage container.