Prep 30 mins
Cook 25 mins
Oh boy! I can't wait to make these! They come from Better Homes and Gardens' "Old-Fashioned Home Baking." Prep time is a guess and cook time includes the 5 minutes of cooling at the end before you can bite into these scrumptious-looking muffins!
- 1 1⁄2 cups cranberries
- 3⁄4 cup sugar
- 1⁄4 teaspoon ground nutmeg
- 1 3⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 1⁄3 cup chopped walnuts or 1⁄3 cup pecans
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 beaten egg
- 3⁄4 cup milk
- 1⁄4 cup cooking oil
- 1⁄2 teaspoon finely shredded lemon peel
- Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups. Set muffin cups aside.
- In a small covered saucepan, cook cranberries and the 3/4 cup sugar over low heat just until mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or until berries pop. Stir in nutmeg. Divide the cranberry mixture evenly among the prepared muffin cups. Set muffin cups aside.
- In a medium mixing bowl, stir together the flour, the 1/3 cup sugar, nuts, baking powder, and salt. Make a well in the center of the dry mixture.
- In another medium mixing bowl, combine egg, milk, cooking oil and lemon peel. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
- Bake in a 400°F oven for about 20 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert them onto the wire rack.
This was a nice change from the "same" cranberry nut muffins! I used foil cupcake tins and that worked well. I might like to try this recipe with cherries, hope it works! :)
These are so yummy! I made these fully expecting to follow the recipe, but forgot a couple of things. I couldn't find my lemon, so had to use orange peel instead. I forgot to add the nuts. I used 1 c cranberries plus 3/4 c of diced apple. Forgot to add the nutmeg so I ended up sprinkling cinnamon and sugar on the top before baking. Yes, I'll be making these again... probably the exact same way I had to make them too. :-)
Made these to take as part of my contribution to a mid-week potluck here in the park & they were definitely a bit hit! Cranberries are always a big hit around here, especially when they're fresh, & this recipe is on my keeper list ~ Will be making these again! [Tagged, made & reviewed as part of my theme Down-Side Up! in the current My 3 Chefs event]