Last holiday season I over-committed myself as I often do. I organize an event at school each holiday season that happens in early December. I knew I wanted to make something for my volunteers to nibble on so I made these fresh cranberry muffins. Well, my son made the muffins to help me out. To be honest, I’d never used fresh cranberries for anything other than cranberry sauce. I wasn’t sure how they would work, especially since you slice them. I wondered if they would bleed into the batter. They did not and they softened but added texture to the muffin. Taking a page from my Mom, my son decided to sprinkle sugar on top of the muffins before baking. She always did this when making her blueberry muffins.
I’ve coupled this second day of #CranberryWeek with Taste of Home Tuesday. I found this recipe on the Taste of Home website. While the cranberries did bleed a little bit, not so much that the entire muffin turned pink. The volunteers at my event enjoyed them and I had none to bring home, which is OK because I know I can make them again. You could certainly make these in jumbo form but I would suggest making more than one batch as they won’t last long. Joining me in this week’s Taste of Home Tuesday is Jolene from Jolene’s Recipe Journal. She made garbanzo stuffed mini peppers.
Be sure to try these muffins with my cranberry butter.
- 1 cup fresh cranberries, cut into quarters
- 8 tablespoons sugar, divided
- 1-3/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon grated orange zest, optional
- Extra sugar for sprinkling the muffin tops
- Preheat oven to 400 degrees F. Prepare muffin tin by greasing or spraying with flour cooking spray. You can use 12 regular muffin size or 6 jumbo. (I only got 11 muffins though)
- Sprinkle cut cranberries with 2 tablespoons sugar and set aside.
- Sift remaining sugar, flour, baking powder and salt into large bowl.
- In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, orange zest.
- Fill muffin tins 3/4 full with batter. Sprinkle each muffin with a bit of sugar before baking.
- Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Adapted from Taste of Home
See all the other cranberry creations being shared as we kick off Cranberry week today. Be sure to follow #cranberryweek to see all the delicious recipes:
- Cranberry Chicken Salad Wrap by Making Miracles
- Cranberry Dijon Ham by Cookaholic Wife
- Cranberry Cider Punch by Sew You Think You Can Cook
- Cranberry Margaritas by A Kitchen Hoor’s Adventures
- Cranberry Orange Wild Rice by Jonesin’ for Taste
- Fresh Cranberry Muffins by Family Around the Table
- Pickled Cranberries by Culinary Adventures with Camilla
- Salad with Cranberry, Pear, Walnuts and Gorgonzola by Palatable Pastime