Is there anything prettier?
Muffins never fail to put smiles on the faces around me.
I could do a loaf, but muffins are so wonderfully. . . pre-portioned.
I spend more energy seeking recipes to use up leftover ingredients than anything else. This muffin was born from two: buttermilk and cranberries.
I know cranberries are safe and long-lasting in my freezer, but they've been calling to me lately (it's a high-pitched 'use me! use me!' whenever I open the door).
Buttermilk lasts a long time too, but it's a large carton burning a hole in the fridge.
Writing a recipe can be dicey, especially when baking. I wish these had risen a little bit more, but the flavors are spot-on. I nailed the spices and buttermilk portion for a moist and flavorful breakfast cakey.
Cranberry & Buttermilk Muffins
makes a baker's dozen
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
3 cardamom pods, seeds removed and ground fin
1/2 tsp salt
1 tsp vanilla
1/2 cup baker's sugar
1/2 cup brown sugar
3/4 cup low fat buttermilk
2 Tbs melted butter
1 1/2 cups whole cranberries
Preheat the oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin and one small ramekin. (I use Pam for Baking)
In a large bowl, combine the flours, spices, and salt. Add the cranberries and coat with flour. In another bowl, combine the sugars and wet ingredients and whisk together. Add to the dry ingredients and fold together, careful not to over-mix. Spoon the batter into the muffin tin and ramekin, and bake for 22-25 minutes until a toothpick comes out clean.
Cool for a few minutes on the counter before removing from the tin to a cooling rack.