One of my very favorite fruits is the cranberry. It’s colorful and juicy and goes perfectly in any sort of baked good, be it cookies or cakes or muffins. I went to the grocery store this past weekend and found bags of cranberries on sale for 50 cents! Seriously. I’ve never seen anything like that before. I bought a bunch of bags (I’m wishing I’d bought more now). My sister was here last week and we love to bake together.
Here we are on New Year’s Eve:
I decided to make cranberry muffins the other day and I thought I’d share the recipe with you. I found this recipe over at allrecipes.com, a very useful tool, and tweaked it a little. Here it is:
1/2 cup butter softened
1 cup sugar
1 tsp vanilla extract
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon – or as much as you’d like.
1/4 tsp. salt
as many cranberries as you want
Cream the butter and the sugar. Add the eggs and the vanilla and mix well. Fold in the sour cream. In a separate bowl combine the flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Add the dry ingredients to the wet mixture and mix until well blended. Fold in the cranberries. Fill greased muffin tins 2/3rd full. Bake at 400 degrees for 12-15 minutes, or until they’re done.
I think it could be nice to add a little crumb topping to the muffins using brown sugar and butter.
Here’s my finished product:
Oh, and I just have to show you this awesome pie my sister and I made over Christmas. We used my mom’s cookie cutters to give it a little woodland theme:
Baking is so fun.