I am not a real fan of cranberry sauce (even when we make it ourselves), so we always make a small batch of the stuff for Thanksgiving and then have extra cranberries sitting forlornly in the fridge. Fruit generally doesn’t live a long life at our house, but cranberries are too tart even for our four-year-old fruititarian. I hate to see food go to waste, so I’m always looking for ways to use them. Thus far, this recipe is my favorite way to use cranberries. I like it so much that I’ve been known to buy cranberries for the sole purpose of baking these muffins. The muffins freeze well, so I like to make a double batch and stash some in the deep freeze for unexpected company or hectic mornings.They thaw on the counter in about an hour or can be popped in the microwave for 30 seconds. The recipe has also been widely tested on a wide range of demographics (silly teenage girls, picky children, stay-at-home moms, extended relatives, and hardworking engineers) so chances are you’ll like them too.
Almond Cranberry Muffins (with Whole Wheat)
- 1 C all-purpose flour
- 1 C whole wheat or white whole wheat flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 2 eggs
- 1 C milk
- 1/2 C butter, melted
- 1 tsp almond extract
- 1 C fresh or frozen cranberries, halved
- 1/3 C slivered almonds, toasted
- Preheat oven to 400ºF.
- In a large bowl, combine dry ingredients. Mix in melted butter.
- Measure milk into a measuring cup. Add eggs and extracts. Mix with a whisk or fork until gently combined, then pour into the bowl with the butter and dry ingredients. Stir until the mixture is moistened. Fold in cranberries.
- Fill paper-lined muffin cups (will make 24 regular or 48 mini) 2/3 full. Sprinkle with almonds. Bake for 10-12 minutes for mini or 13-15 minutes for regular. The muffins are done when the tops are golden brown and a toothpick comes out of one clean.