Recipe – Cranberry Muffins

Recipe - Cranberry Muffins

Few recipes say “healthy breakfast or snack treat”, but there is nothing like cranberry muffins. Cranberries provide a unique flavor that’s basically timeless, and you can alter this cranberry muffin recipe to fit any number of dietary needs.

The basics of this recipe come from the home of cranberry country, i.e., the cranberry bogs of southeastern Massachusetts. The ingredients are simple, but you can vary them to add flavors or vary the sweetness. Either way, these muffins will still hit the spot.

The Clock is Ticking…

Start with the prep and cooking time. Prep time is simple—you’ll need just under a half-hour, which breaks down to 18-22 minutes of baking time plus the few minutes you’ll need to mix ingredients in two bowls. (Have that large egg ready at room temperature in advance.)

Tools of the Trade

The equipment needs are just as easy. You’ll need those two bowls, a greased muffin tray, several teaspoons and tablespoons, an egg beater, and a large wooden mixing spoon to stir everything together.

Ingredients U.S. (Metric)

Here’s the list of ingredients, with metric amounts in parentheses:

  • One cup of fresh cranberries (240 mL), quartered
  • 2.5 teaspoons of baking powder (12.5 mL)
  • 8 tablespoons of sugar (8 x 15 mL) equally divided
  • One large egg at room temperature
  • 1/8 teaspoon of salt (.0625 mL)
  • 1.75 cups (412.5 mL) of all-purpose flour
  • Cinnamon sugar sprinkled to taste
  • Enough milk to blend the egg and oil
  • 1/3 cup (80 mL) of vegetable oil
  • One teaspoon of lemon zest, grated (5 mL, optional)

Preparation Directions

  • The mixing directions couldn’t be more straightforward. Take the cranberries, sprinkle them with approximately 2 tablespoons of sugar and set them aside.
  • Once you’ve done that, sift the leftover sugar, flour baking powder and salt in a large bowl. In another bowl, you’ll want to beat together the egg, a small amount of milk and the oil. Dig out a hole in the center of the dry ingredients, then pour in the liquid ones. Stir with the wooden spoon until everything’s moist, then add the berries and the lemon zest (if desired).
  • Fill the greased muffin cups with the mixture, then sprinkle on the cinnamon sugar. Bake at 400 F for 18 minutes if you’re using standard muffin pan that will yield 12 muffins, 22 minutes if you’re going with a large pan with jumbo cups that will give you six.

After that, just cool, serve, and enjoy—and they can easily be reheated, too, with little or no loss of flavor.

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