Basic Cranberry Muffins
Even after I made the easy cranberry pie, I had more cranberries left. So, this past weekend, I made a simple cranberry muffin recipe. They were delicious.
And, again, you can substitute frozen cranberries for the fresh ones. I also can use any combination of fruits, just be sure to use less sugar since usually baked goods with fresh cranberries call for more sugar. Another reason I really liked this cranberry muffin recipe, as opposed to others I’ve tried, is that you don’t have to chop the cranberries up. You can just dump them in the bowl at the end.
Ah, weekend breakfasts, my favorite meals of the week to cook.
2 C. whole wheat pastry flour (or use any combination of all-purpose flour and whole wheat pastry flour)
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. butter, softened
2 T. oil
2/3 C. sugar (Use less if you’re not baking with cranberries.)
1 large egg, lightly beaten
4 t. grated orange zest
1 t. vanilla extract
3/4 C. orange juice
1 1/2 C. fresh or frozen cranberries
3/4 C. sliced almonds, divided
Preheat oven to 400 degrees. Prepare muffin pans.
Whisk together dry ingredients. Beat butter, oil, and sugar in a large mixing bowl with an electric mixer until creamy and pale. Add egg, orange zest, and vanilla and beat until smooth. Fold in flour mixture and orange juice, alternately, making 3 additions of flour mixture and 2 additions of orange juice. Stir in cranberries and 1/2 C. almonds.
Scoop batter into the prepared pans. Sprinkle with remaining almonds. Bake muffins 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool 5 minutes.
You can also bake this batter in loaf pans–1 large or 3 small. Just adjust to baking temperature to 350 and bake the large loaf 50-60 minutes and the small loaves 35-45 minutes.