My boy said this as he held a printout from Ocean Spray with a picture of cranberry muffins.
Oh! I remember this...
I remember that I'm the one who printed this recipe and forgotten all about it. Strangely, I'm scratching my head now, thinking why is this recipe suddenly re-appearing...
I wonder if my boy has gone through my mountainous pile of recipes but I couldn't detect any traces or mess made from tossing and browsing. In regardless, I'm giving him the green light to do this sort of recipe browsing as I really love to hear my boy's opinions so that I will know the kind of food that he likes and wants me to cook.
I always trust recipes that are printed at the back of food packaging and also those that are published some food ingredient websites like White Wings and Kraft. I guess it is their reputation are at stack if their recipes don't reproduce. With no doubt, this stir-and-bake recipe from Ocean Spray works perfectly with its standard bag of dried cranberries and made these wonderfully moist and delicious muffins. Here, I like to recommend this fantastic recipe.
Thanks, Mum... These muffins are yummy.
Thanks, sweetie... You have found a wonderful cranberry muffin recipe for me.
Basic and Moist Cranberry Muffins
Whisk all wet ingredients together in a mixing bowl.
Then, sift in all dry ingredients including the sugars.
Mix in a whole bag of dried cranberries
... and bake!
Moist and delicious! And so easy to bake!
Before proceeding on to the recipe, I like to make a disclaimer here that I'm not promoting any products from Ocean Spray here. This recipe is used based on my personal decision.
Here's the recipe from Ocean Spray(with my modification and notes in blue)
Makes 12 rather small muffins
170g of dried cranberries
275g plain flour75g brown sugar*
50g caster sugar*
2 tsp baking powder
1 tsp salt, optional (I have added 1/2 tsp)
150ml milk
150ml vegetable oil, preferably rice bran oil
1 egg
sugar for sprinkling (I didn't use this)
Preheat oven to 200°C or 160°C fan forced. Grease or line a 12-case muffin tin.
Combine flour, sugars, baking powder and salt in a medium mixing bowl.
In a separate mixing bowl combine milk, oil and egg. Add the liquid ingredients to the dry ingredients, stirring just until dry ingredients are moist. Stir in the cranberries.
Fill each muffin case 3/4 of the way full with mixture. Sprinkle the top of each muffin with sugar.
Bake for 18 to 20 mins or until golden brown. (I have baked mine at 160°C fan forced for 20 mins) Leave to cool for 5 mins in muffin tin then remove the muffins from the tin and cool on a wire.
*The sweetness of these muffins is just right for us and I wouldn't recommend adjusting the amount of sugar in this recipe.
Happy Baking
This post is linked to the event, My Treasure Recipes #3 - Taste of Autumn (Oct / Nov 2014) organised by Miss B from Everybody eats well in Flanders and Charmaine from Mimi Bakery House
