Muffin Recipes: Cranberry-Vanilla Muffins
quick and easy recipes - muffin recipes
Sometimes I really appreciate quick and easy recipes, and I have a delicious one to share with you today. Do you like muffin recipes? This one’s for cranberry muffins. We had them with dinner tonight, and they were a big hit with the granddaughters. It’s kind of a funny story how I came up with this muffin recipe. First, you need to understand that I’m great at “re-purposing” leftovers. I really hate to waste food, so we rarely throw out leftovers. I always try to turn them into something “new.” Last Monday night, I made pancakes for the girls. I had leftover batter, which I stored in the fridge. On Tuesday night, I poured out some of the batter and combined it with cornmeal, chopped onions, leftover corn, and spices to make corn fritters. I still had some batter left over, so on Wednesday night, I decided to make muffins. I thought about my muffin recipes, but none of them really appealed to me. Then, as I was rifling through the cabinets, I found a bag of dried cranberries. Aha! I’d make cranberry muffins! Even though cranberries are often associated with traditional New England recipes, I enjoy cranberry recipes, especially during the fall months - and I'm a diehard southerner. I simply added a bit more flour, some vanilla, and sugar to the original pancake batter, folded in the dried cranberries, and filled the muffin tins. Voila! Cranberry muffins!
Okay…here’s the problem. Tonight, I wanted to make the cranberry muffins again. I had the girls, and they love all kinds of muffin recipes. Of course, I wasn’t sure how much of each ingredient I used in the original pancake batter. I rarely measure anything when I’m cooking for my family. I had to experiment and do some tweaking to replicate my cranberry muffin recipe (or non-recipe, in this case) from last week. I was finally successful, so here it is!
Holle’s Cranberry-Vanilla Muffins recipe
What you’ll need:
2 cups self-rising flour
2/3 cup sugar
1 cup buttermilk
1/3 cup oil
2 eggs, lightly beaten
1 teaspoon vanilla
Pinch of salt
½ - 1 cup dried cranberries
Baker’s Joy cooking spray
Directions: In a large bowl, combine flour and sugar. Stir in buttermilk, oil, eggs, vanilla, and salt. Fold in dried cranberries.
Spray a 12-cup standard muffin tin with Baker’s Joy and divide muffin batter among the 12 cups. Bake at 375 degrees for about 25-30 minutes. Allow muffins to rest at room temperature for a few minutes before removing muffins from tin.
Note: Add chopped pecans or walnuts to the cranberry muffins, if you wish.
More by this Author
Super easy BBQ ribs, almost ready to eat when you buy them. They’re inexpensive and tasty, too! Check out the photos!
Great tips for tenderizing tough cuts of meat!
Tips for getting your disability claim approved quickly—from someone who's done it. Lots of good feedback and advice from readers, too!