Cranberry Muffins & Cranberry Sauce

  • Posted by: Tomato Head, Market Square Manager • December 8th, 2017



7 TBL Unsalted Butter, melted

1 Extra Large Egg

1 Egg Yolk

1 tsp Vanilla Extract

1/3 cup Whole Milk

1 ¾ cup All Puprose Flour

¾ cup Sugar

2 ¼ tsp Baking Powder

1 tsp Salt

1 recipe Fresh Cranberry Sauce

Additional sugar for sprinkling on top

Preheat your oven to 425 degrees.  Grease a Lodge cast iron mini cake pan with butter and set aside.  Or line a cupcake tin with cupcake liners and set aside.

In medium bowl whisk together  flour, sugar, baking powder, and salt. Set aside.

In a small skillet over low heat, melt butter.  In a medium bowl, whisk together eggs, milk and vanilla.  Gradually whisk in melted butter.

Pour the wet ingredients into the dry ingredients all at once.  With a wooden spoon mix the wet ingredients into the dry ingredients until almost all the dry ingredients are incorporated.  A few bits of dry ingredients are fine so you don’t over mix your batter.

Using a 1.5 oz ice cream scoop  – scoop batter into each mini pan.  Dip a spoon in water and gently spread the batter into the pans.  Spoon 1 -2 tsp of prepared cranberry sauce on top. Scoop about ½ a scoop of batter on top of each muffin and spoon another 1 tsp of cranberry sauce on top.  Sprinkle with sugar.

Bake muffins for 10 minutes at 425, then drop the temperature to 375 and bake an additional 20 – 25 minutes, until the tops are cracked and nicely browned.

Cool the muffins and serve warm with butter and additional cranberry sauce.

Fresh Cranberry Sauce

12 oz bag fresh cranberries

1 cup apple juice

½ cup sugar

zest of ½ and orange

place cranberries in a medium bowl of cold water.  Lift the cranberries up out of the water by the handful, and pick out and discard any bad ones.  Put the good cranberries in a medium pot.

Add apple juice, sugar and orange zest to the pot and give it a quick stif.  Place the pot on high heat and bring to boil, then reduce the heat to simmer, stirring occasionally.  When most of the cranberries have popped and the sauce is starting to thicken, about 20 – 25 minutes,  remove from the heat, cool to room temperature and serve, or refrigerate.

Cranberry sauce can be warmed back to room temperature or served cold.

Sauce keeps for at least 1 month refrigerated.

Makes 2 cups.

Purchase Mahasti’s Recommended Utensils

Lodge Cast Iron Drop Biscuit Pan

Stainless Steel Disher

8″ Open Skillet

Stainless Mixing Bowl


Measuring Cups

Measuring Cup

Measuring Spoons

3-Quart Saucepan


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