I've made these delicious cranberry muffins a couple times already this Fall/Winter (I made them as a hostess gift for the beautiful and stylish Pierce family Holiday Party), and I have a veritable stockpile of cranberries in the freezer that should get me through, oh, I don't know, the next three years?
Here's the recipe, adapted from a Nigella Lawson recipe for a cranberry upside-down cake.
To prep the cranberries:
2 cups of fresh (or frozen at peak-freshness) cranberries
4 Tablespoons butter
3 tablespoons sugar
Zest of 1 orange (optional, but delicious!)
Melt the butter in a saucepan, and add cranberries, sugar and orange zest. Cover and cook on high until the cranberries pop - about 5-10 minutes - and remove from heat.
For the batter:
1 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup sugar
2 eggs, beaten
5 tablespoons butter, melted
Preheat oven to 365.
Mix flour, baking soda, baking powder, and sugar in a mixing bowl. Add the beaten eggs and melted butter and mix until smooth. Mix in the cranberries - try to spoon in the cranberries with as little liquid as possible - you can use the liquid later to spoon over the muffins once they are done to keep them soft and sweet.
Bake in a muffin tray, lined with cupcake liners or parchment paper (for a more rustic, shabby-chic look) for 15-20 minutes - check with a toothpick and remove when the toothpick comes out clean.
Spoon the remaining liquid from the cranberries on top if desired - about a half a teaspoon of each should do. It will get absorbed right away.
Enjoy! I can't eat less than two at a sitting. FML.
It just seems healthier in parchment paper next to a grapefruit, n'est pas?