Cranberry Muffins

I posted on Facebook a while ago about making cranberry muffins.  I got requests for the recipe and fully intended to post it before Christmas (because cranberries are kind of Christmas-y), but then Hallie Lou made her appearance and I... kind of fell off the blogosphere.

SO... I decided to share them again for Valentine's Day, since they're, you know... red and all. ;) I even baked them in heart-shaped muffin tins.  How cute and Valentine-y!

You can use fresh or frozen cranberries but, since fresh ones aren't in season, I'd recommend the frozen ones.  I found my frozen berries at Central Market; my local grocery didn't have them.  Seriously couldn't tell the difference!

(Actually, the recipe calls for partridgeberries [lingonberries], so if you're lucky and live in Canada, you should definitely use them rather than cranberries if you can find them!)

Start by creaming the butter and sugar.  This is my favorite part of baking. I always like to sample... yum!

Add egg, vanilla, milk, baking powder, and salt to your buttery-sugary blend.

With flour mixed in.

Then, mix in the flour.  My mom always did two parts white flour and one part whole wheat, but you can use all white (or all wheat) if you like.

Pour in the berries and fold until incorporated.

Mmm!

And the finished product.  Look how cute they are!  And yummy, too.  I am not ashamed to say that I could eat a whole batch of these babies in a few days.

Hey, cranberries are healthy... and they're made with a little wheat flour, right? ;)

Click here to see where I link up!

Cranberry Muffins Recipe

1/3 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup milk

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups white flour

3/4 cup wheat flour

1.  Preheat oven to 350. Cream butter and sugar.

2. Mix in egg vanilla, milk, baking powder, and salt.

3. Stir in flour until blended.

4. Fold in berries until incorporated.

5. Fill muffin tins 2/3 of the way.  Bake for 20 minutes.

Tip:  reserve some berries to add in once you start getting to the bottom of the bowl.  If you don't, you might end up with some berry-less muffins!