CRANBERRY CHRISTMAS BREAKFAST MUFFINS

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Just down the road from us cranberries grow.   It is a glorious sight when the cranberries are ready to harvest and they flood the fields. The fields become lakes of bright red cranberries.  The harvesters appear to be walking on water as they push water reels or “egg beaters” to churn the water and loosen the cranberries from their vines.

Our generous friends share this harvest with a five gallon pail of ruby red cranberries dropped at our doorstep.  I wash and pick through the berries.  Dry them very well then freeze them for baking and for relish.  Right now you’ll find bags of fresh cranberries in the grocery stores.  Buy an extra bag or two and freeze them for use during the long winter months.

This is a lovely treat for Christmas morning.   Not too sweet but with a lovely burst of cranberry flavour.  The muffins would be delicious with ham, bacon or sausages.   Muffins freeze well so do some baking ahead and enjoy while you’re opening your Christmas stockings.

CRANBERRY MUFFINS are filling my kitchen with the smell of fragrant baking.  The recipe is is easily doubled.  Start baking!!

 

CRANBERRY MUFFINS … a Christmas morning treat

This is a lovely treat for Christmas morning.   Not too sweet but with a lovely burst of cranberry flavour.  The muffins would be delicious with ham, bacon or sausages.   Muffins freeze well so do some baking ahead and enjoy while you’re opening your Christmas stockings.

Makes l8 small muffins – or 12 large

Preheat oven to 400°F/200°C.  Lightly grease your muffin tins with butter and use  paper liners to make it easier to remove these  delicate and light muffins.

Have all your ingredients at room temperature.

Scant 1 3/4 cups all-purpose flour,     2 tsp baking powder,     1/2 tsp salt,     1/4 cup sugar

4 tbsp(2 oz) unsalted butter, melted,     2 eggs lightly beaten,     3/4 cup milk,     1 1/4 cups fresh cranberries (thawed if frozen) ,     and to finish 1 /34 oz/50 g Parmesan cheese freshly grated .

Sift the flour, baking powder, and salt into a bowl.  Stir in the sugar.  Combine the butter, eggs, and milk in a separate bowl, then pour into the bowl of dry ingredients.  Stir just until all of the ingredients are evenly combined, then stir in the cranberries.

Divide the batter evenly among the prepared  muffin cups.  Sprinkle the finely grated Parmesan cheese over the top.  bake in the preheated oven for 20 minutes, until risen and golden.

Remove the muffins from the oven and let cool slightly in the pans.  Put the muffins on a cooling rack and let cool completely.

Cook’s Note:  For a sweeter alternative, replace the Parmesan cheese with brown sugar.

This recipe can be easily doubled.  Why not!!!