Prep 10 mins
Cook 25 mins
The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries.
- In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
- Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
- Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it’s about 60 minutes.
- Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
- Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.
Definitely a great way to use up that whole cranberry sauce left over from the holiday meals. Muffins turned out great. I skipped the topping. I also used 1/4c cabernet flour for the white which just added more fiber but not sure if it changed the taste any. They were very good.
Terrific! I used the whole berry sauce and made the loaf version. It only baked for 50 minutes and was a little darker than I would have liked but that was my fault. The taste and texture were great and I liked the sugar topping. Thanks for sharing. Made for ZWT 6.
WOW, these muffins are super delicious! I had some whole berry sauce to use up (it also contained cherries, strawberries, raspberries and red currants) and am very glad that I have found this recipe! The muffins were so moist and yummy! I made a few changes: Instead of all white flour I used half whole spelt flour and because the fruit sauce was so sweet already I only added 2 tbs sugar. Also I skipped the sugar garnish as I loved the muffins just the way they were. THANK YOU SO MUCH for sharing this super recipe with us, Boomie! Made and reviewed for Everyday Is A Holiday May 2010.