Complexity:  Easy


  • 1½ cups flour
  • ½ tsp salt
  • 3½ tsp baking powder
  • 3 tbsp wheat germ
  • ¾ cup dried cranberries
  • 4 oz butter or margarine, melted
  • 2 eggs
  • ¾ cup quick oats
  • ½ cup honey
  • 1½ cups milk
  • 1 tsp vanilla essence


  1. Preheat oven to 350 degrees F. Lightly spray muffin tins with cooking spray.
  2. Sift flour, baking powder and salt into a large bowl. Add the wheat germ and cranberries and mix into the flour. Set aside.
  3. In another bowl, mix together the milk and oats. Let sit for a few minutes until the oats have softened. Beat the eggs and then add the oat and milk mixture, melted butter, essence and honey. Mix well.
  4. Add the wet ingredients to the dry and mix just until incorporated.
  5. Fill the muffin tins with 2/3 of the batter in each and bake in the preheated oven for approximately 25 – 30 minutes or until the muffins are golden brown and cooked through.
  6. Remove from oven and let rest briefly for a 1 – 2 minutes and then remove from the pan to a cooling rack. Serve.