These muffins are mostly guilt-free. The creaminess of the buttermilk softens the oats beautifully and yields a pleasant, moist texture. The slight tang of the buttermilk is balanced by the dark brown sugar and its molasses notes. The cranberries perfectly complement the muffin. The best thing about this recipe is that you can measure out the dry ingredients the night before when you are putting the oats in with the buttermilk. Having your mise-en-place done in the morning means you can get this muffins assembled and in the oven quickly, then enjoy them with a cup of coffee and the Sunday paper.