Cinnamon-Cranberry Muffins

As much as I love home-made cranberry sauce, sometimes there is still some left a couple of days after “The Feast”. True, I used some in turkey sandwiches, some topping my breakfast oatmeal, and some stirred into yogurt for dessert. However, last night I -still- had a lot left, so…

Cinnamon-Cranberry Muffins

Pre-heat the oven to 450 degrees F.
Oil or butter a standard-size 12-muffin pan
Then prepare two bowls with the ingredients.

Dry ingredients, mixed in a large bowl (I fluff it all with a sieve):
2 cups unbleached all-purpose flour (could used part whole wheat)
1/2 cup brown sugar (could use golden or white sugar)
1 tablespoon baking powder (be sure it’s relatively fresh or it’ll taste bitter)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 1 teaspoon ground cinnamon (I had Saigon cinnamon and used the larger amount)

Wet ingredients, mixed in a smaller bowl or a 2-cup measure:
1 cup milk
1/4 cup vegetable oil (I used sunflower seed oil)
1 beaten egg (just a quick whipping with a fork to blend it together)
1/2 teaspoon vanilla
1 cup old-fashioned cranberry sauce

Dump the wet mix into the dry (standard muffin method!). With quick, light, bold strokes, fold everything together with a large spoon or spatula until most of the flour mix has disappeared. Mixture will be lumpy, and that is good!

Divide the batter into the 12 cups of the muffin tin with that large spoon. It need not be perfect.

Pop the pan into the hot oven, and turn the temperature down to 400 degrees F.

After about 10 minutes, check to see if the edges of the muffins are golden. Depending on your oven, it’ll be between 10 and 20 minutes. They are done when the edges are golden to browned, the top is springy when you tap one with your finger, and a wood toothpick or skewer comes out unsticky (there may be a crumb or two) when poked deeply into a muffin.

I ate mine straight out of the oven without any topping, after cooling a little, and they were wonderful! I brought some to work the next day, and we again enjoyed them without any further embellishment. If you need to have toppings, feel free!

If you don’t care for cinnamon or vanilla, you can leave them out. Variations are indicated in the recipe. I recommend using whole-berry cranberry sauce if you must use commercially-made; the whole berries is what makes it special!

Try them for yourself! Experiment!



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