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Cranberry-Sour Cream Muffins

A few days ago I was given a four pounds worth of cranberries. I’m not really sure why, and I really had no idea what to do with four pounds of cranberries. So I froze a ton of them, and then made some awesome cran-orange-raisin-white chocolate-oatmeal cookies, haha. Yeah, they were pretty packed cookies. They turned out so well though, I’ll be making them again around Christmas, so watch for the recipe then (it’s worth waiting for).

Anyway, I still had some unfrozen cranberries left over from the cookie batch, so I used them up in muffins. They turned out pretty well, except for the fact that I burned them pretty badly. Sigh…

 

it felt like i was chopping forever

it felt like i was chopping forever

1.5 cups of cranberries with 2 tablespoons of sugar. I only almost chopped my thumb into there once.

 

and that's the extent of my mixing bowls

and that would be the extent of my mixing bowls

Okay so now they say to add the dry to the wet…what difference does it make? If I did that it would overflow.

 

looks kinda messy

looks kinda messy

So the recipe called for demerara sugar, but didn’t tell me what to do with it! I guessed and sprinkled the batter with it before baking. It worked pretty well!

 

oh so burnt

oh so burnt

It said to bake for 30-36 minutes. I checked on them right at 30 and this is what they looked like. Burnt. Ew. The Royal Taster said he liked them, but I think he’s just being nice.

 

yeah, they all look like this

yeah, they all look like this

The worst is that the inside tastes SO good and is really moist with bitter cranberries…and the outside is chewy and burnt tasting.

 

these look good!

these look good!

I took these out at 25 minutes, they look a lot better. I just hope the inside isn’t underdone…and I don’t want to waste one to check. I only got 7 good ones out of 19 muffins total. That’s the other thing…it said to fill the cups 3/4 full but they sure turned out pretty small. I think I could have done better with an even dozen at a bigger size.

 

So, this batch didn’t turn out that great, but they do taste good so I’ll definitely be making these again out of my massive store of cranberries. Hopefully I won’t burn them next time. The good ones from this batch will be going to my cat’s vet as a thank you (my cat came home today!)

Want the recipe?

1.5 cups chopped cranberries
3/4 cup, 2 Tbsp sugar
1/2 cup butter
2 eggs
1 cup sour cream
(I used light, worked fine)
2 Tbsp orange juice
1.5 cups flour
.5 cup whole wheat flour
1 tsp baking powder
.5 tsp baking soda
2 Tbsp demerara sugar

1. Heat oven to 375F. Grease your muffin tins.
2. Chop the cranberries and toss with 2 Tbsp sugar, set aside.
3. Cream together 3/4 cup sugar and softened butter
4. In a separate bowl, stir together the flours, baking soda and baking powder.
5. Add the dry ingredients to the wet and stir together – it’s okay if the batter is a little lumpy.
6. Fold in the cranberries.
7. Spoon into muffin tins until cups are 3/4 full.
7b. This is where I sprinkled a good amount of demerara sugar on top.
8. Bake 30-36 minutes or until golden brown on top (mine got there in about 25 minutes). Cool in tins for a few minutes, then transfer to wire rack.

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