Thursday, January 10, 2008

Julie's Cranberry or Blueberry Muffins


My sister Julie makes these muffins. You can stop looking for a muffin recipe, because Julie's recipe is the best. To make Blueberry muffins, substitute whole (not chopped) blueberries for cranberries and lemon zest for orange zest. I always use walnuts, because that's what I usually have on hand. I've made these with whole wheat pastry flour and they are still really good and you can pretend they are healthy. Regular whole wheat flour works too, but they don't rise as well. The muffins in the picture are whole wheat blueberry muffins.
*Julie makes an important point in the comments. Keep blueberries frozen or you will have purple batter. Be sure to check out all of Julie's great hints in the comments.

*If you make blueberry muffins, don't mix the blueberries with the sugar. Just add the entire 1 1/4 c sugar to the muffin batter.


Julie's Cranberry Pecan Muffins


INGREDIENTS

1 1/2 c rough chopped fresh or frozen cranberries

1 1/4 c sugar divided plus extra to sprinkle on top

3 c flour (or substitute whole wheat pastry flour)

4 1/2 tsp baking powder

1/2 tsp salt

1/2 c butter

2 eggs lightly beaten

1 c milk or buttermilk (I use 1 1/4 c buttermilk)

1 c chopped pecans

1 T grated orange peel


Preheat oven to 400. Mix chopped cranberries with 1/4 c sugar. Combine the flour, baking powder,remaining sugar, and salt in a bowl. Cut in butter with a pastry blender or two butter knives. Combine eggs and milk in a separate bowl. Mix wet ingredients with dry ingredients. Stir in cranberries, orange peel and pecans. Put in a greased muffin tin .(don’t use cupcake liners, you won’t get the nice crust.) Sprinkle tops with extra sugar. Bake 20 to 25 minutes. Cool on a cooling rack.


Makes about 1 ½ dozen.

3 comments:

Julie said...

I don't really know if this is my recipe or not...but I stole it fair and square from some old lady from a Taste of Home cookbook. Grease the pan with butter--otherwise they're not as good. I never use lemon zest or nuts because I don't like to follow recipies and I'm too lazy. The batter is more like bread dough (not runny like when you make muffins from the package). It might be a little hard to mix in the blueberries. It's better if they're still mostly frozen when you mix it. Otherwise, the blueberries will start to fall apart and the batter will be blue.

Julie said...

I forgot to mention that you can make a double recipe and freeze the leftovers. Just microwave a muffin for about 30 seconds, and you're all set. When I make these, I usually just eat them for every meal until they're gone....but I do manage to freeze a few every once in a while. I've also made them into mini muffins and baked them for a shorter time. They make a good gift--who doesn't like blueberry muffins??

alan said...

I wish my wife would cook muffins for me.