Cranberry is a fall/winter berry that is really tart. In fact it is the only berry whose tartness increases as it ripens. It is typically paired with nuts or orange juice to bring out its flavor. My daughter does not like nuts in recipes so I usually leave them out.
During Thanksgiving we usually have family visiting us. While the focus is on the main Thanksgiving spread it is nice to have snacks and some goodies prepared for the other meals. These muffins are great for breakfast or a snack.
Recipe adapted from here
You will need
2 tbsp. butter, softened
1/2 cup + 2 tbsp. sugar
1 egg
1/4 cup milk
1 cup flour
1 tsp. baking powder
a pinch salt
1 cup cranberries, chopped coarsely
1/4 cup walnuts, chopped coarsely (I skipped them)
Preheat oven to 350 F.
In a large bowl combine the butter with the sugar. Add the egg and whisk using an electric blender or a whisk. In a separate bowl mix the flour, baking powder and salt. Add the milk and the flour alternately to the butter mixture. Add the cranberries and the nuts, if you are using them.
Combine using a spatula and transfer to a greased 6 muffin pan.
Bake for 15-20 minutes.
Transfer to a cooling rack. Muffins taste best when hot.
Enjoy!
During Thanksgiving we usually have family visiting us. While the focus is on the main Thanksgiving spread it is nice to have snacks and some goodies prepared for the other meals. These muffins are great for breakfast or a snack.
Recipe adapted from here
You will need
2 tbsp. butter, softened
1/2 cup + 2 tbsp. sugar
1 egg
1/4 cup milk
1 cup flour
1 tsp. baking powder
a pinch salt
1 cup cranberries, chopped coarsely
1/4 cup walnuts, chopped coarsely (I skipped them)
Preheat oven to 350 F.
In a large bowl combine the butter with the sugar. Add the egg and whisk using an electric blender or a whisk. In a separate bowl mix the flour, baking powder and salt. Add the milk and the flour alternately to the butter mixture. Add the cranberries and the nuts, if you are using them.
Combine using a spatula and transfer to a greased 6 muffin pan.
Bake for 15-20 minutes.
Transfer to a cooling rack. Muffins taste best when hot.
Enjoy!
love berries in muffin!!! this is so perfectly made!!
ReplyDeleteLovely muffins! They look great.
ReplyDeleteVarada the muffins look so so good..will be making these, minus the cranberry..:)
ReplyDeleteCan you believe this is the first time I looking at cranberries that are not dried.The muffins are awesome Varada.
ReplyDeleteA lovely pic with fresh cranberries. Yummy muffins.
ReplyDeleteWe dont get fresh cranberries here, am drooling over those muffins..Will try with dried ones.
ReplyDeleteNice clicks,love the taste of cranberries in muffins
ReplyDeleteI can't think thanksgiving meal without cranberries. Love it :-)
ReplyDeleteI have never tried fresh cranberries in sweet preparations -- some how I feel they are too tart and we like our sweets sweet. Will have to try your muffins some time -- they look so moist & perfect for this time of the year.
ReplyDeleteI am too scared to use fresh cranberries in baked goodies. I have always made pickles or relishes, but never anything baked. Sould try this out!
ReplyDelete