Oatmeal-Raisin Muffins - cooking recipe

Ingredients

1 1/3 Tbsp. vinegar
1 c. (approximately) skim milk
1 c. quick cooking oatmeal
1/3 c. raisins
2 egg whites
1/3 c. brown sugar
1/4 c. vegetable oil
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. sugar
1 egg
1/2 c. buttermilk
1/3 c. (5 1/3 Tbsp.) butter, melted
1/4 c. orange marmalade
1/2 c. finely chopped fresh cranberries

Preparation

These small, moist, bite-size muffins are best served slightly warmed, so if you make them ahead, reheat them on a baking sheet in a hot oven for a few minutes before serving and then toss again in cinnamon sugar. At Thanksgiving time, you might want to buy a few extra bags of cranberries and store them in the freezer so you can make cranberry muffins all year long. These should be made in small cupcake pans, those with a top diameter of 1 3/4-inches.