I've used this recipe a bunch of times and it always comes out good.
Oatmeal Cranberry Muffins
• 1 cup rolled oats
• 1 cup all-purpose flour
• ½ cup brown sugar, packed
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ cup finely chopped walnuts, toasted
• ⅔ cup dried cranberries
• 1 stick butter, melted and cooled
• 1 cup buttermilk
• ½ tsp Amoretti Madagascar-Bourbon Vanilla Extract
• 1 large egg, beaten
Preheat the oven to 400°F. Grease a twelve-slot muffin pan or line the slots with paper baking cups.
In a medium size mixing bowl, whisk the rolled oats, flour, brown sugar, salt, baking soda, baking powder, walnuts, dates, and dried cranberries together. In a separate bowl, mix the buttermilk, egg, vanilla extract, and butter together. Add the wet ingredients to the dry ingredients and fold the dry ingredients into the wet ingredients just enough to barely bring the batter together. Do not over mix.
Spoon the batter into the prepared muffin pan, filling each slot about ⅔ full. Bake the muffins in a 400°F oven for 20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes then transfer the muffins to a wire rack to cool completely.