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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cranberry Harvest Muffins Recipe

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This recipe for Cranberry Harvest Muffins is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups All Purpose Flour
1 Tablespoon Baking Powder
½ teaspoon Baking soda
½ teaspoon salt
1 Tablespoon Ground cinnamon
2 teaspoons Ground ginger
1-1/4 Cups Whole milk
2 Extra large eggs
½ lb. Unsalted butter, melted and cooled.
1-1/2 Cups, coarsely chopped fresh cranberries.
½ Cup medium diced Calimyrna figs
¼ Cups, coarsely chopped hazelnuts, toasted and skinned.
¾ Cup Brown sugar, packed
¾ Cup Granulated sugar
Directions:
Directions:
Preheat the oven to 375 degrees.
Line 18 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
Make a well in the center of the mixture and add the milk, eggs, and melted butter.
Stir quickly just to combine.
Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick comes out clean.
Personal Notes:
Personal Notes:
Tips:

If you don’t use paper liners, I’d recommend spraying the pans with non-stick cooking spray.
The muffins should be lightly browned on top, and the toothpick comes out clean, otherwise they are just a bit overdone. I’ve baked the muffins with and without the hazelnuts. The last batch I used chopped pecans.

 

 

 

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