Cranberries look and taste like fall. I really enjoy 4 seasons, and food helps us appreciate the changing weather. That being said, I like these cranberry muffins so much that I’m already planning to buy fresh cranberries now while they’re available, and freeze them for later. But maybe not too much later – just until Christmas. This recipe is a slight adaptation of one I found on the Ocean Spray website. One reviewer guessed that these muffins would be good for adults but not for kids because the cranberries are too sour. Ha! Have you ever tasted Sour Skittles? My kids love these muffins, but they also pride themselves in their tolerance for very sour foods. The cranberries have a little zing, but overall these muffins are very sweet.
The most time consuming part of this recipe is cutting the cranberries in half. I cut up an entire bag’s worth of cranberries, then use half now and freeze the other half for another day. Also, the batter mixes up very thick. I use 2 big spoons to fill the muffin cups, one to scoop up the batter, and a second to push the batter out. Each muffin cup should be about 3/4 full before baking. Ummm. Try them warm with a little bit of butter.
Cranberry Muffins
Ingredients
- 2 cups flour all-purpose or whole wheat
- 1 1/4 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 2 cups fresh or frozen cranberries whole or coarsely chopped
Instructions
- Preheat the oven to 350 degrees.
- Prepare the cranberries by cutting each fresh berry in half. One bag of fresh cranberries had enough fruit for 2 recipes of muffins, so I use ½ of the bag in this recipe, then chop and freeze the rest of the cranberries for another day.
- In a medium bowl, combine the flour, sugar, baking powder and salt. I like 1 cup of all-purpose flour and 1 cup of whole wheat flour.
- Next, add the liquid ingredients - the vegetable oil, milk and eggs. Stir until all the flour is incorporated, resulting in a thick batter.
- Add the cranberries and stir until they are evenly distributed.
- Line 12-15 muffin cups with paper muffin liners, or generously grease them instead.
- Distribute the batter into the cups. You can sprinkle the tops with additional sugar, if desired.
- Bake for 25-30 minutes.
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