Cranberry Muffins – A Thanksgiving Day Starter
What better way to start your Thanksgiving Day gatherings than with a hot cranberry muffin. Served hot out of the oven with a fresh cup of hot coffee or a hot chocolate can start any holiday off marvelously. So as you gather in to watch the parades serve up a basket of hot cranberry muffins.
1 ½ cups chopped cranberries
2 teaspoon grated orange rind
1 teaspoon vanilla extract (or you can use rum)
1 cup white sugar
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/3 cup butter (unsalted)
2/3 cup milk
2 eggs (slightly beaten)
¼ cup chopped nuts (walnuts or pecans) – Optional
¼ cup crushed pineapple, drained well – Optional
Preheat oven to 400º
Step 1: Mix together the cranberries, vanilla extract (or rum), orange rind, and 1/3 cup of the sugar in a small bowl and let set for about 15 minutes.
Step 2: In a separate bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger.
Step 3: In a third large bowl cream together the butter and the rest of the sugar.
Step 4: Add the eggs and milk to the butter mixture.
Step 5: Slowly add in the dry ingredients. Mix well to be sure that all the dry ingredients are moistened.
Step 6: Stir in the cranberry mixture.
Step 7: Add in your optional chooses. Be sure that the pineapple is completely drained.
Step 8: Put you holiday muffin cups into the muffin pan and fill each about ¾ full.
Step 9: Bake for 15 to 20 minutes.
You can serve hot, as is, or brush the top with some melted butter and sprinkle with coarse sugar or some cinnamon sugar for an added finishing touch.
Serves 12 to 18 depending on the size of your muffin pans.