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.
Ph m
ReplyDeleteOh my those muffins look good! I love cranberry! Thanks for this wonderful recipe!
Mary
Hope you like them! They take hardly any time at all!
DeleteDo you chop the cranberries or keep them whole? Frozen or fresh?
DeleteThanks!
Mary
I just went into the post, and explained! Thanks for drawing this to my attention!
DeleteI will have to try these, especially because it made you throw out your other muffin recipes! Thanks for clarifying about the egg -- that part was confusing. It looks like "400" to me. But the best part is your mother's handwriting and the sentimental value making her recipe. I have just one recipe like that and it is carefully preserved.
ReplyDeleteIt is very, very special to me. It was confusing about the egg - she probably wrote it out fast, and she knew what she meant!
DeleteCOuld I use dried cranberries? That's what I have in the pantry now. Sounds so good with so little sugar.
ReplyDeleteI don't know. I've never used them for anything so I don't know how they would behave.
DeleteYour picture is very tempting — the crumb of those muffins looks good. Muffins recently have overgrown so much that they are more like cup cakes. These look more like the old time ones.
ReplyDeletebest... mae at maefood.blobspot.com
They are perfect. Much more bread than cake.
DeleteAnother question - what's the quantity of cranberries you used?
ReplyDeleteI used a cup.
DeleteYummmmmm!
ReplyDeleteLooks like "400" to me, too.
After baking at 350, I don't think I'd go any hotter!
DeleteI have some of my mother's hand-written recipe cards as well. They bring back memories. It's funny how many of the old muffin, cake recipes etc used "Crisco" LOL I guess we've made some healthier modifications over the years. The muffins look yummy - wish I had one for my morning coffee which I have next to me instead of my banana LOL
ReplyDeleteIf you were closer, I'd run them over!
DeleteThese look and sound delicious.
ReplyDeleteThe muffins look incredible--so fruity and good! ;-)
ReplyDeleteI love cooked fruit!
DeleteThe muffins do look and sound delicious. I'm going to have to give them a try. :)
ReplyDeleteYou won't be sorry!
DeleteCranberry muffins are my favorite.
ReplyDeleteI hope you give this a try. I am a big cranberry fan, too, and these really are my favorites.
DeleteI agree that 1/2 - 1 cup of sugar would be far too much! And 400 degrees seems too hot, as well. I love that you have her handwritten recipe card. Her handwriting reminds me of my grandmother's. I may make these with blueberries. They look delicious!
ReplyDeleteThey taste so wonderful!
DeleteI made them tonight with dried cranberries. Baked at 350º since I had a cheese pie in oven at that temp. Muffins were perfect: light, fluffy and just a touch of sweetness. Thank you!
ReplyDeleteI am so tickled that you made them! And very happy you liked them!!
DeleteNan, the muffin looks delicious and I have no doubt it tastes delicious too. Your mother had a beautiful hand. In fact, handwriting is a legacy to be cherished forever, for it comes with wonderful memories.
ReplyDeleteBeautifully put. Thank you.
DeleteThat picture makes me hungry...and looking forward to Friday morning when I allow myself one muffin alongside the coffee I have with friends at the same bakery we've been meeting at for the past three years. I'll pass the recipe on to my wife; she absolutely loves to bake.
ReplyDeleteBet you can't eat just one of these when she makes them! haha
DeleteThat is definitely a golden oldie. Yummm. I’ve got a pkg of cranberries in the freezer and always blueberries.... decisions, decisions!
ReplyDeleteYou'll love them, Sallie!
DeleteA lovely recipe. How special to have it and in your mother's handwriting. I'm supposed to watch carbs, but may have to try this one of these days.
ReplyDeleteThey are so delicious!
DeleteThis does look like a very good recipe, simple and not too sweet. I don't bake much but I will give it a try.
ReplyDeleteHope you like them!
DeleteI put a dozen bags of cranberries in the freezer every year after Christmas so you know we love them! Your muffins look delicious and your mother's recipe card is a sweet heirloom. I have some cookbooks that were my mother's and I love finding her notes in them.
ReplyDeleteI didn't buy enough this year, and now I can't find them in the store at all.
DeleteI think of all the "kids" who use pinterest or online recipes now, and miss all those handwritten notes.