Cranberry Muffins

Cranberry Muffins

1½ cups flour

1 cup fresh/frozen cranberries

¾ cup sugar, divided

2 tsp baking powder

¼ tsp salt

1 egg, slightly beaten 

¾ cup milk

¼ cup vegetable oil

Preheat oven to 400°.  Lightly grease muffin pan, or spray with cooking oil.

In medium bowl, combine flour, 2/3 cup sugar, baking powder, and salt.  Make a well in the center of the dry ingredients.

Combine eggs, milk, and vegetable oil and pour all at once in the center of the dry ingredients.  Mix just until moistened.  Batter will be lumpy.  Fold in cranberries.

Spoon into muffin tins; I use a large ice cream scoop to make all tins consistent.  Sprinkle remaining sugar over top of each muffin and bake 15-18 minutes or until golden.  Cool on wire rack 5 minutes and remove from tins.

© Crackerberries 2012

Cranberry Fig Jam - In the Bread Machine

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Too many Figs?  Here's an idea for you.

My bread machine has a jam cycle and I’ve never tried it because, to me, making jam in a bread machine just seems like cheating.  Today I had some leftover cranberries, and the fig tree looks so sad with all of those over ripe figs that I just can’t keep up with.  The birds are helping, but they only eat half of a fig, and then move on to the next one.  I decided to try out the bread machine where it's so dang hot to stand at the stove stirring, and stirring, and stirring.

2½ cups mashed figs (about 2 dozen)

1¼ cup mashed cranberries (½ bag)

1 pouch of Certo liquid pectin

3 Tbsp lemon juice

Put all ingredients in the bread machine and press the jam cycle.  My bread machine does a 2lb loaf size.  Recipes should not exceed 3½ cups (mine did by ¼ cup and I didn’t have a problem).  Good luck.  I can’t wait to try it again! 


Yield: five 8oz. freezer jars.

©Crackerberries 2012