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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.