Saturday, February 1, 2020
My mother's muffin recipe
These were the best cranberry muffins I've ever tasted. In fact, I had a couple other recipes for them in the recipe box, and I threw them away, knowing this is IT from now on. So many recipes I see call for 1/2 - 1 cup of sugar. That's a lot for twelve muffins, I think. This one calls for 2 Tablespoons, and even with tart cranberries, they were perfectly sweet. The same goes for butter - most of the time, recipes call for more than 3 Tablespoons.
The things I changed - I didn't separate the egg, and I used the whole egg. Also, as you must know by now, I only ever use butter in baking. And I greased the muffin pan with cooking spray.
Can you tell what is under the word "preheated"? Is it 400? Well, I wasn't sure enough so I put the oven at 350 F. I've made these muffins almost half a dozen times, and they have turned out perfectly. I baked them for about 20 minutes, but check because all ovens are different.
You may use fresh or frozen cranberries, and I put them in the food processor to break them up.
I love that she called them "standard" and that the cook can use any fruits she or he wants.
Weekend Cooking for more food related posts.