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.
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!