One of my favorite foods is in season during fall - cranberries! I love cranberry juice and I love making whole cranberry sauce for the holidays (true story, until I was in high school, I thought the only kind of cranberry sauce was that jellied stuff that came in a can - I still love that too!) Anyhow - I purchased a bag of cranberries at my supermarket a couple of weeks ago and they have been sitting in my fridge ever since. Finally a few days ago I decided to make some muffins with half of them. This recipe is from my mom, again and it makes a lot. When looking at recipes for cranberries, I discovered that most of them call for dried cranberries, but these do call for the whole fresh ones! I bet they would taste even better with some white chocolate chips thrown in too!
Cranberry Muffins - recipe from JoAnne Blume
1 1/2 cup cranberries (cut berries in half)
1 cup powdered sugar
4 cups flour
6 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 eggs beaten
2 cups milk
1/2 cup melted unsalted butter
Toss cranberries with powdered sugar and set aside. Sift dry ingredients together in a large bowl. Make a well in the flour mixture and add eggs, milk, and butter all at once. Stir lightly until combined - do not beat! Fold in cranberries. Pour into greased muffin pan until cups are 2/3 full. Bake at 350 for 30 minutes.
Instead of regular muffins, I made mini ones (they are easier for my kids to handle) and I also made one mini loaf. I sprayed the pans with cooking spray. The muffins baked for 20 minutes and the mini loaf baked for 40 minutes.
No comments:
Post a Comment