There was a big bag of Craisins at home, so I thought it would be a great idea to use some of them to make cranberry muffins! I have a recipe for cranberry muffins from Cooks.com.
Preheat oven to 400°F.
1/2 cup sugar
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 cup milk with a few drops vanilla, almond extract, or rum
1/4 cup melted butter or shortening
1 cup chopped raw cranberries
1/2 cup chopped pecans or walnuts (optional)
1/2 teaspoon freshly grated orange peel (optional)
Note: I substituted the raw cranberries with craisins, and I accidentally mixed the 1/2 cup of sugar with the flour, baking powder, and salt instead of with the raw cranberries. I did not add the 3 tablespoons of sugar into the dry ingredients since I already had a 1/2 cup of sugar in it. I allowed the muffins to bake for 22 minutes. When the ingredients are optional, I tend not to include them. The recipe states to mix the batter only until it’s moistened, but I may have overmixed because I stirred in the craisins after the batter was already moistened through.
I didn’t like this recipe. The muffins didn’t taste like store-bought muffins, and they were dry and dense. It’s possible that the density was caused by overmixing the batter, overbaking the muffins, or using old flour. I give this recipe 2 stars.