Spacer Fresh Cranberry Muffins
  | Asymmetry | Cooking | Fresh Cranberry Muffins |



The smell alone is worth the (minor) effort involved for these muffins. When I made them for the first time, it was with the intention of freezing them to have during the holidays. I had to try one, of course, to see how they had turned out. Two days laster, having virtuously frozen the rest of the first batch, I broke down and made a second.

2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries (this is where having one of those miniature food processors comes in handy)
2/3 c 2% milk
1/4 c butter, melted (I used salted butter, since the recipe didn't specify, and they seemed to turn out well)
1 tsp grated orange rind
1/2 tsp vanilla extract
1 large egg, lightly beaten
cooking spray


  1. Preheat oven to 400° F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk.
  3. Stir in cranberries; make a well in the center of the mixture.
  4. Combine milk, butter, organge rind, vanilla, and egg. Add to flour mixture and stir until just moist.
  5. Spoon batter into 12 muffin cups coated with cooking spray.
  6. Bake 18 minutes or until center springs back when touched lightly in the center. Remove muffins from pan immediately; place on a wire rack to cool.

Yields 12 muffins. You can store them in a freezer bag, defrost them at room temperature and then reheat them, wrapped in foil, in a 300° oven for 10 to 15 minutes.

Cooking Light, issue unknown.

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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson