While the weather has been wacky here in NJ this year, there has been a definite chill in the air more often than not this month. Perfect baking weather! We received cranberries in our CSA recently, and I decided to make cranberry muffins with them. YUM!
First, I assembled the ingredients (mostly to photograph, but also to be prepared):
Then, I mixed together 1/2 cup grassfed butter and 1 cup of coconut palm sugar. That’s John’s favorite sugar to bake with at the moment.
They were beaten together, and then 2 pastured eggs were added to the mix, one at a time.
In a separate bowl, I stirred together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.
I slowly poured the dry ingredients into the first bowl.
As I did that, I also added in 1 tsp and 1/2 a cup of Apple Cider. Every recipe I saw called for orange juice, but I didn’t have any. I decided to go seasonal and use the cider.
Now, it was time for the cranberries. I chopped up 2 cups in the food processor.
When they were all chopped, I folded them into the batter.
Each was spooned into a muffin spot for baking.
After 25 minutes at 375* they looked like this:
They were so delicious! Moist, tart, AND sweet!!!!