Archive for November 15th, 2009

During the fall, I love to bake with seasonal ingredients, like pumpkin and cranberries. I experimented with these cranberry muffins today and they turned out delicious! The recipe makes 24 muffins, which is a lot for 2 people, so I froze half of them and kept the other half out for us to eat this week. Spread with butter, these muffins are a yummy breakfast and would be great for Thanksgiving or Christmas morning! šŸ™‚


  • 2 cups flour (white or whole wheat)
  • 2 tsp baking powder
  • 1 cup white sugar
  • Ā½ cup milk
  • Ā½ cupĀ vegetableĀ oil
  • 2Ā eggs
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 15 oz can cranberries (whole berry) or 2 cups fresh or frozen cranberries
  • 1/2 cup walnuts (optional)


  1. Preheat oven to 400 degrees.
  2. Prepare muffin tins by placing paper cups in them.
  3. Combine wet ingredients and sugar in a large mixing bowl and mix together.
  4. In a separate bowl, combine dry ingredients and then gradually add this mixture into wet ingredients. Mix together by hand or using an electric or hand mixer. Add the cranberries and walnuts in at the very end and mix in well.Ā 
  5. Spoon heaping amounts of batter into the muffin cups to aboutĀ 2/3 of the way full. I like my muffins big, so I fill them almost to the top!
  6. Place muffin pans in the oven and bake for 25-30 minutes, until cooked through, testing with a toothpick.

Let muffins cool for at least 15 minutes before digging into them.Ā Ā Spread with butter and enjoy!

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