Cranberry Muffins
This recipe was under the B tab for breakfast.
I'm not sure where the original recipe came from, but it doesn't look like a newspaper clipping. It may have been in a cooking book or a pamphlet you can sometimes find in a grocery store. Judging by the use of the brand name flour included in the recipe it may have been an insert that came with the product.
Cranberries make me think of fall so I thought this recipe would be perfect for a delicious breakfast! I make a similar recipe of cranberry nut bread for Thanksgiving every year and our family can't get enough of it. This muffin recipe can be made any time of the year.
The original:
Cranberry Muffins
1
Cup fresh or frozen cranberries, halved
½ Cup
sugar
2
Cups Gold Medal Flour* (regular or Wondra)
2
Tablespoons sugar
3
Teaspoons baking powder
1
Teaspoon salt
1
Egg
1
Cup milk
2
Tablespoons salad oil or melted shortening
1
Tablespoon grated orange peel
Heat
oven to 400. Grease bottom of 12 muffin cups. Combine cranberries
and
the ½ cup sugar; set aside. In mixing bowl, stir dry ingredients together
make
a “well” in mixture. In another bowl beat egg with fork; stir in milk,
salad
oil, cranberries and grated orange peel. Pour all at once into dry
ingredients;
stir just until flour is moistened. (Batter should be lumpy. Do not
over
mix). Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden
brown.
Muffins will have gently rounded and pebbled tops. Loosen
immediately
with spatula. Makes 12 medium muffins.
*
If using Self-Rising flour, omit baking powder and salt.
You should have most of the ingredients already in your pantry. Don't worry about having to use Gold Medal flour. You can use any brand of baking flour. By "salad oil" they mean canola or vegetable oil. I also added chopped walnuts to the recipe because I like added crunch. Let's get started!
Heat your oven to 400 degrees first and get your muffin tins ready. I used two large sized muffin tins, but the batter only ended up making one tin (6 jumbo muffins). You can use paper muffin cups if you'd like, but I used Crisco to grease the cups and they popped out just fine after cooking.
When your oven is on and your tins are greased (or papered) you can move on to the sugar and berries. If you're using fresh cranberries (as I did) you need to wash them before halving them. Be sure to discard any squishy berries. Those tend to be spoiled and will make your muffins super sour! Carefully cut each berry in half until you have a full cup.
After the cranberries have been cut go ahead and add them to a mixing bowl. Next you'll add the 1/2 cup of sugar to the berries. Mix them together so the berries are coated well.
Go ahead and put the berry mixture aside and get another mixing bowl for the dry ingredients. Mix together the flour, sugar, baking powder, and salt in the second bowl.
When they've been mixed together well you'll need to create a well in the middle of the mix. Do this by moving your spoon around the middle of the mixture until you have a medium sized depression. You'll want a little bit of the mixture left on the bottom of the bowl so don't completely clear out a hole.
You can now put the dry ingredient mixture aside and start the wet ingredients. In another bowl, beat the egg until it is mixed well then add the milk, oil, and orange peel.
When the wet ingredients are mixed together well you can add them to your cranberry mixture or vice versa. I added it to the cranberries because that bowl was slightly larger. Mix the berries and wet ingredients together well.
Next, pour the wet ingredient mixture directly into the flour mixture that you created the well in. Mix them together well, but not too much. The mixture is ready when all of the flour has been incorporated and it is still lumpy. If you're adding any nuts into the mixture this is where you can do so. I used a 1/2 cup of chopped walnuts.
When the mixture is complete go ahead and pour it into the muffin tins. Be sure to only fill each cup 2/3 of the way full.
For a little added crunch and flavor I sprinkled the top of each muffin with sugar before putting them in the oven. Once you have the muffins in the tins go ahead and place them in the oven. Mine took 25 minutes, but probably could have a used a little more time for a more golden color. You'll know they're done when a toothpick inserted into the middle of them comes out clean.
When the muffins are done cooking go ahead and remove them from the oven. If you didn't use paper muffin cups be sure to loosen them by sliding a knife around the edge of each muffin. You can then let them cool in the tins or transfer to a cooling rack. These muffins are best eaten when they're warm!
I gave this recipe a 5 out of 5 on the yummy scale!
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