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Wednesday, November 23, 2016

Recipe: cranberry muffins

I developed this recipe from a blueberry muffin recipe. I dealt with the problem that cranberries take so long to cook - and also, that they're a little gross when they pop in your mouth - by chopping them up.

Cranberry muffins (makes a dozen)

1-1/2 cups cranberries chopped in a food processor or blender with 3 tablespoons of sugar. Don't pulverize them, just get them in littler pieces.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
6 tablespoons oil or unsalted melted butter
3 more tablespoons of sugar

Stir dry ingredients and the chopped cranberries together. In another bowl beat the egg, add the milk and butter. Stir all together and drop into the muffin tins. Cook at 425 degrees about 12 minutes.


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