“use FROZEN, yes frozen whole cranberries”
What makes my kids go nuts for these are the whole cranberries. They love the sour combined with the sweet of the cinnamon sugar. Most of the time I don’t even put chocolate chips in them at all, which I thought I should mention since they are just as delicious without, and healthier too!
I put the cranberries into the batter right from the freezer, which does three things: 1-It keeps the muffins from turning pink and becoming ‘wet’ which can happen when mixing soft fresh fruit into batter. 2-It hardens up the batter a little making it easier to scoop into the molds. 3-The frozen berries are shocked by the hot oven temp which makes (some) of the cranberries explode into the batter while cooking -yummy!
1 3/4 cups white flour
1/2 cup whole wheat flour (you can substitute for white flour)
3/4 cups white granulated sugar
1 tblsp baking powder
1/2 tsp baking soda
2 cups of frozen whole cranberries
1 cup milk chocolate baking chips (optional)
1/2 cup melted butter
1 cup milk
1 large egg
1 pinch of cinnamon & cinnamon sugar to sprinkle overtop if desired.
Pre-heat oven to 350c degrees and line your muffin tin with paper cups. In a large bowl crack in egg, milk, sugar and gently blend together with a spatula, then add butter. Next add flours, baking powder, baking soda, pinch of cinnamon and carefully mix together (note: the trick to a good muffin is to NOT over mix). Finally add the cranberries and chocolate chips if using, and mix just until all ingredients are well blended.
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