Merry Christmas from my family to yours!
Jessica the Baker
When I saw these cranberry muffins here, I knew I wanted/had to try them! I wasn’t disappointed! These muffins came out really soft and moist and the cranberries were a great addition. It was a great way to use some leftover cranberries I had from Thanksgiving! BTW, I just discovered that I love cranberries and I started using them more (cranberry jam coming soon!)
So, if you have any fresh (or even frozen) cranberries lying around, make these muffins! You won’t be sorry! The only thing I would add next time is a little more sugar. I also added a little raw sugar on top for a little extra crunch. 😛
Sorry, the quality of the picture is very bad, but I baked these at night so the lighting wasn’t that great. You get a better idea here 🙂
Make these around Christmas, or even to give someone as a gift!!
(I got the recipe from here)
1 1/2 C flour
2 tsp baking powder
dash of salt
1/2 C sugar (I would add another 1/2 cup of sugar!)
1/3 C oil
1/3ish C milk (not an exact amount, I know — but you’ll see why later)
1 tsp vanilla
1 C cranberries, roughly chopped
1/4 C white chips or almond slivers (or both!)
Preheat oven to 400 degrees.
Measure dry ingredients into mixing bowl.
Into a measuring cup, pour in the 1/3 C oil. Add the egg, then fill with milk to the 1 cup line. Beat mixture, then add vanilla and sweetener (if using honey) and pour in with the dry ingredients. Stir just until moistened. DON’T OVER MIX.
Add 3/4 C of the cranberries and chips or nuts. Mix, then pour into greased or lined muffins tins. Sprinkle the remaining cranberry pieces on top. Bake in oven for 8-12 minutes or until deliciously golden and the house smells amazing.
Jessica the Baker
All packed and ready to be given away!
So? What have y’all been baking lately? Are you giving someone a special edible gift this year?
Stay tuned for more posts! Now that I’m officially on Christmas vacation, I’ll have more time to post (and bake) 🙂 .