Cranberry oatmeal muffins

My kitchen was filled with the comforting aroma of freshly baked muffins this morning, which was the ideal accompaniment to a cup of tea and some sunshine; it was the perfect combination.

Parts and pieces:

1. – One and a half cups of all-purpose flour
2. – One cup of rolled oats
3. – Half a cup of granulated sugar
4. – One-fourth cup of brown sugar
5. – One time teaspoon of baking powder
6. a half teaspoon of baking soda
7. – A quarter of a teaspoon of salt
8. – Half a point of cinnamon
9. – One-third of a cup of milk
10. – Vegetable oil, one-fourth glass
11.  One egg
12. – One teaspoon of vanilla extract – One cup of whole dried cranberries

Details to follow:

To begin, preheat and get ready:

• – Prepare a muffin tin by lining it with paper liners and preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Combine the unwed ingredients:

• Flour, oats, sugars, baking powder, baking soda, vanilla extract, salt, and cinnamon should be mixed together in a basin.

3. Combine components that are wet:

• Mix the milk, oil, egg, and vanilla extract together in a separate bowl using a whisk.

4. Mix and fold a mixture:

• To the dry ingredients, add the wet ingredients and stir until the ingredients are just blended. Cranberries should be folded in carefully.

5. Fill, then bake them:

• The muffin liners should be filled approximately two thirds of the way, and the muffins should be baked for eighteen to twenty minutes, or until a toothpick inserted into the center comes out clean.