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Delicious CRANBERRY MUFFINS made with my famous homemade BRANDY MACADAMIA NUT CRANBERRY RELISH (uncooked) ~ a button link to that recipe included. Very fast & easy to put these together the old-fashioned way ~ with a big bowl, whisk & wooden spoon. They can be made with sugar or Splenda ~ regular size or jumbo muffins. * Also a button link to my fresh JELLIED Whole Berry CRANBERRY SAUCE which can be made with sugar or sugar-free
Fresh CRANBERRY Relish MUFFINS
Sugar or sugar-free
2 cups all-purpose flour ………………………1/2 tsp. salt
1/2 cup sugar ~or~ regular white Splenda
4 tsp. baking powder …………………………..1/2 tsp. cinnamon
1/2 tsp. baking soda (ONLY if using Splenda)
2 eggs……………………………………………..1/4 cup oil
3/4 cup milk (I like unsweetened vanilla cashew or almond milk)
1 cup fresh cranberry relish…………………..1 tsp. vanilla extract
2-3 TB butter, melted…………………………...sugar ~or~ plain white Splenda
NOTE: If you don't want to make my Brandied Macadamia Nut Cranberry Relish, you can use any whole berry cranberry relish (or sauce). If you use whole berry sauce from a can, I recommend thickening it up with finely chopped pecans or walnuts.
***
Preheat oven to 400. Line about 12-14 muffin tin ~or~ 6-8 jumbo muffin tin with paper liners and set aside
In a big bowl, whisk together flour, sugar, baking powder, baking soda (if using), cinnamon and salt. Make a hole in the center and set aside.
Whisk eggs in a separate bowl until foamy; then whisk in the oil, vanilla & milk. Stir in the cranberries. Pour this mixture in the hole of flour mixture. Stir gently with wooden spoon just until the dough is wet (it will be lumpy). Fill the greased muffin cups about 3/4-ful. Brush tops w/melted butter and sprinkle with some extra sugar/Splenda.
Bake about 15-18 minutes (until cake tester comes out clean)
Fresh CRANBERRY Relish MUFFINS
Sugar or sugar-free
2 cups all-purpose flour ………………………1/2 tsp. salt
1/2 cup sugar ~or~ regular white Splenda
4 tsp. baking powder …………………………..1/2 tsp. cinnamon
1/2 tsp. baking soda (ONLY if using Splenda)
2 eggs……………………………………………..1/4 cup oil
3/4 cup milk (I like unsweetened vanilla cashew or almond milk)
1 cup fresh cranberry relish…………………..1 tsp. vanilla extract
2-3 TB butter, melted…………………………...sugar ~or~ plain white Splenda
NOTE: If you don't want to make my Brandied Macadamia Nut Cranberry Relish, you can use any whole berry cranberry relish (or sauce). If you use whole berry sauce from a can, I recommend thickening it up with finely chopped pecans or walnuts.
***
Preheat oven to 400. Line about 12-14 muffin tin ~or~ 6-8 jumbo muffin tin with paper liners and set aside
In a big bowl, whisk together flour, sugar, baking powder, baking soda (if using), cinnamon and salt. Make a hole in the center and set aside.
Whisk eggs in a separate bowl until foamy; then whisk in the oil, vanilla & milk. Stir in the cranberries. Pour this mixture in the hole of flour mixture. Stir gently with wooden spoon just until the dough is wet (it will be lumpy). Fill the greased muffin cups about 3/4-ful. Brush tops w/melted butter and sprinkle with some extra sugar/Splenda.
Bake about 15-18 minutes (until cake tester comes out clean)
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