Perfect Timing – Cranberry Muffins 3

Fourteen pounds three ounces is two pounds shy of the average Thanksgiving turkey, roughly the weight of food a typical American consumes in three days, and the combined total birth weight of Ryan Graham Hickle and Riley Catherine Hickel.

In the last eight months my sister, Sabrina, successfully grew two little munchkins.  There were upsides to her getting so big she couldn’t reach down and unload the bottom rack of the dishwasher.  For one thing – if she miss-matched her shoes, she didn’t know.  There were downsides as well – scary moments when the babies were losing fluid.

Two weeks of false alarms were filled with constant contractions.  After her second trip to the hospital, Sabrina went home four centimeters dilated.   And then we got the phone call.  Something about toxic stuff, how it was bad for the babies, and her.  She was induced, Thursday night.

Friday, November 26, they came.  Clearly they have excellent timing.  Who wouldn’t want to show up for Thanksgiving leftovers and the first burst of Christmas cheer?  (I should warn you, I LOVE Christmas.  Now that Thanksgiving has passed, I get to say MERRY CHRISTMAS MERRY CHRISTMAS MERRY CHRISTMAS!!!!!!)

Cranberry Muffins are one of my favorite Thanksgiving leftovers.  I don’t even tend to eat them on Thanksgiving.  I get stuffed on turkey, two kinds of homemade cranberry sauce, two kinds of stuffing, mashed potatoes, sweet potatoes, vegetables, salad and gravy.  These delicious little bites need to be devoured all on their own. They are sweet and tart with a moist center.  They also happen to be one of Sabrina’s favorites!  Seeing as they are seasonally appropriate and make the perfect snack, I can’t think of a better way to start the Christmas season.  Except perhaps with the birth of two beautiful, healthy twins.  Don’t you just love getting the best of everything?

I should also tell you Cranberry Muffins are really cheap.  Stock up on fresh cranberries now while they are on sale.  Just stick them in the freezer and they’ll last a long time.  Not only will this give you incredible flexibility, but it’ll save you money.  Who knows, you might want Cranberry Muffins in the summer.


Cranberry Muffins
Serves 12

1¼ cups sugar
¼ cup margarine
2 eggs
2 cups all purpose flour
2 tsp baking powder
¼ tsp salt
½ cup milk
2 cups fresh or frozen cranberries, coarsely chopped
Note:  12 ounces fresh cranberries equals 3 cups.  We like to chop them in the food processor on pulse.

Preheat oven to 350 degrees.

Cream sugar and margarine.  Add eggs one at a time and beat after each addition.

In a bowl, sift together flour, baking powder and salt.

Add milk and dry ingredients alternately to the creamed mixture.  Stir in chopped cranberries.  Spoon into 12 – 2½ inch muffin cups, filling ¾ full.  Bake 25-30 minutes, until tops are golden brown and a wooden toothpick inserted in the center comes out clean.

Recipe in print-friendly format

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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