If you’ve got overnight guests coming for Thanksgiving this Family Favorite Cranberry Muffin recipe is just what you need for a yummy Thanksgiving breakfast that’s not too complicated but compliments the season. My grandmother wasn’t too worried about selecting organic ingredients but I believe that it’s always better to use the freshest and least processed possible.
Gram’s Thanksgiving Morning Cranberry Muffin Recipe
Preheat oven to 400 degrees. Grease an 8-12 muffin pan or use muffin cups instead of greasing (I use olive oil of everything but you can use what you want here). The number of muffins you’ll get depends on the size.
- 1 farm fresh egg
- 3/4 cup organic milk
- 1/3 cup unsalted organic butter (let the butter soften)
- 1 cup organic cranberries chopped coarsely
- 2 cups unbleached organic flour
- 1/2 cup sugar (you need sugar with cranberries there is not getting around it) My Gram used more sugar but since I normally don’t use any sugar this is sweet enough for me. If you like sweet, you could add another 1/4 cup to bring it up to 3/4 cups of sugar.
- 1 teaspoon organic vanilla
- 3 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/3 cup chopped pecans or walnuts
- Mix chopped cranberries with 1/4 cup of the sugar in a bowl and let sit.
- Mix flour, the remaining sugar, baking powder, cinnamon, and salt together in a large mixing bowl
- Using a pastry cutter if you have one or a fork and a knife, cut the butter into the dry ingredients above
- Beat or whisk the egg, milk, and vanilla in a separate bowl and then add to the dry ingredients and mix well
- Add the cranberries/sugar and the nuts to the batter and stir well
- Spoon into prepared muffin tin making sure to leave some room at the top for the muffins to rise up
- Bake for 20-25 minutes depending on your oven
Photo Credit: Anna Anichkova via Wikimedia Commons