Friday, December 17, 2010

Muffins with Boozy Cranberries

Muffins with Boozy Cranberries

Okay, people.  Did you make the Cranberry Liqueur that I told you about?  If you didn’t, stop reading right now.  Go to the store (or your freezer if, like me, you have your own private stash of them) and get some cranberries.  Get it all set up steeping and then come right back here to see what is in store for you.

Muffins with Cranberry Liqueur

Now, why did I tell you to do that??  Because it is amazing.  It is so good!  The liqueur itself is fabulous and I have huge plans for Cosmopolitans by the fire.  But when you are straining the liqueur you are left with several cups of diced, boozy cranberries!  I took one cup of the cranberries and stirred them into a basic muffin recipe from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food.  Another cup was placed in the freezer for future use (biscotti, cakes, the possibilities are endless).  I had about a half of a cup left.  Those I put the fridge, and I’ve been adding them, one boozy spoonful at a time into cups of hot apple cider.  Seriously, has so little work ever produced such fantastic results before!!?? 

Muffins with Boozy Cranberries

  • 3 tablespoons melted butter or canola or other neutral oil, plus some for greasing the muffin tin
  • 2 cups (about 9 ounces) all-purpose flour
  • 1/2 cup sugar, or to taste
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 cup milk, plus more if needed
  • 1 cup, diced boozy cranberries

Preheat the oven to 400°F. Grease a standard 12-compartment muffin tin.

Mix together the dry ingredients in a bowl. Beat together the egg, milk, and butter or oil. Make a well in the center-of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, folding in the cranberries at this point, and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill the cups almost to the top. Pour ¼ cup water into those cups left empty.) Bake 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

Cookbook used: 

19 comments:

Joanne said...

Boozy cranberries seem like the perfect way to jump start my holiday vacation, don'tcha think? I suppose I really need to get working on that cranberry liqueur...

Peter M said...

Love the title..."boozy cramberries"...I suppose I should find a designated driver after eating a muffin or two!

Melynda said...

My "booze" is almost ready! Last year I turned the whole mess of fruit into a delicious bundt cake, so good! If I had had my wits about me, I would of put cranberries in the freezer when they were in season, so I could make more! It is also delicious with grapefruit juice over ice, a little vitamin C each day never hurt anyone.....

Cathy said...

Your liqueur sounds fantastic and I would love to have some of your boozy cranberries to add to holiday recipes. I can think of all kinds of ways to use them.

I love cranberries too and already have my year's stash in the freezer.

June said...

Oh yum - booze fixin's are on my grocery list for today. Now why oh why didn't I follow your advice and do it sooner?

Natashya KitchenPuppies said...

Mmmm.... boozy cranberries... ☺ Sounds wonderful!

Barbara said...

Well, darn. I didn't take your advice so now I can't make these boozy cranberry muffins. :(
And I was going to make a batch of cranberry muffins tomorrow too.

Guess I better get some going for next year!

Big Dude said...

You had me with the title and after the photo and recipe, this is going on the must make list. We're heading out to the store later so I'll make sure we have everything for the liqueur and the muffins.

shabby girl said...

I'll be right over!

Kaytee said...

I'm so glad you posted this! I wanted to make your cranberry liqueur, but I didn't have cranberries. So I told myself "get some cranberries, stop at the liquor store, and MAKE THIS". Well, I forgot. But now...I HAVE to. Because I'm a sucker for a cranberry muffin. And these might be the best!

Marjie said...

You got me at boozy cranberries. I'm thinking I need boozy stuff by the truckload next week, the way things are setting up...

And one of my daughters tried to match your daughter's car-wrecking skills. Happily, she "only" did $750 worth of damage.

Chef Fresco said...

Yum!! I missed your cranberry liquor post, but am wanting to make some now!

Donnie said...

I wonder if I can make that with gin soaked raisins my mom used to make...lol...Honestly though this looks so good.

Chanel11 said...

I never would have thought to use it to soak the berries! What an awesome idea:)

Debinhawaii said...

What a great way to use up those "boozy" cranberries. The muffins look delicious.

puttingupwiththeturnbulls said...

Now, I really wish I started this...today. Yes, today is the day!

grace said...

although the muffins are clearly superb, the idea of putting the soused berries in cider is inspired--bravo!

Patricia Scarpin said...

Pam, these are too pretty!
The muffins look delish and so does the liqueur - yum!
The photos are amazing, too.

wyo said...

Mom made this recipe, too ... it was fabulous! :)