Sunday, November 6, 2011

Crazy for Cranberries

I have to say, one of the many great things about living in New England is the access to their fabulous cranberries in the fall. I LOVE cranberries, and I've embarked on a cranberry-baking adventure these past two months (more cranberry posts to follow). My parents flew out to Boston to visit us over my birthday weekend at the end of October, and I wanted to have a simple yet tasty breakfast treat for them. I couldn't wait to try this recipe and plow through one of the four bags of cranberries I picked up at the grocery store. One thing about this recipe; the original poster on All Recipes clearly had a case of "not double checking after posting the recipe online." If you click on the link, you will see what I mean. She repeats her steps twice....just bake with caution. You won't be disappointed!
Source: All Recipes

Ingredients:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped fresh or frozen cranberries (I used two cups)
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg
Directions:

1. Chop cranberries in food processor.

2. In a mixing bowl, cream butter and sugar. 
3. Add eggs and vanilla; mix well. 

4. Fold in sour cream.
5. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. 

6. Fold in cranberries.
7. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins.
8. Bake at 400 degrees F for 20-25 minutes or until muffins test done. 
9. Cool in pan 10 minutes; remove to a wire rack. 

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