Look out, people! I have cranberries and I’m not afraid to use them.
It’s fresh cranberry season, and this year I decided I would use these tart superfruits in more than my Thanksgiving cranberry compote. Last week they played a co-starring role in this apple cranberry coffee cake. With dinner and dessert taken care of, I turned my thoughts to breakfast.
These cranberry muffins have a rich sour cream base, the subtle warmth of ginger and cinnamon, and a bright and zingy burst of whole cranberries that’ll wake you up unlike any alarm clock. Oh, there’s also bran in there; muffins can’t just sit around looking pretty, they have to get some work done, too.
I made these last night after dinner out with friends (lovely people and loyal followers of this blog; you know who you are and I thank you). It takes planning ahead to be a food blogger. Baking at 10 pm, photo shoot at 7:30 am and then these little beauties were off to work with the Culinary Enthusiast at 8 am where, based on past experience, they’ll trigger a stampede to the lunch room by the guys.
Heigh-ho, heigh-ho, cranberry muffins to go.
Pre-heat the oven to 400º. Place large paper liners in muffin trays. I made 16 slightly smaller muffins than usual since I needed enough for everyone at the CE’s workplace (and a couple for me, of course). Normally, this recipe would make 12 large muffins.
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 c bran (I use spelt bran)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon (Saigon, if you have it)
- 3/4 cup sour cream
- 1/2 cup milk
- 1/4 cup oil (I used canola oil)
- 1 egg
- 1-1/2 cups fresh cranberries, picked over and rinsed
Whisk together all the dry ingredients (including the sugars) in a large bowl and set aside. Lightly beat together the sour cream, milk, oil and egg. Stir into the dry ingredients until just combined. Stir in the crimson cranberries until their flash is distributed throughout.
Divide between 16 muffin cups and bake for 20 minutes. Test for doneness with a toothpick. If you decide to make an even dozen, larger muffins, check for doneness after 22 minutes.
Set the trays on cooling racks for about five minutes. Then remove the muffins and leave them on the racks until cool enough to serve.
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