2 1/2 cups flour
1 cup cranberries
1 cup milk
2/3 cup sugar
1/3 cup cottage cheese
2 tablespoons oil
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions:
Preheat oven to 350. Grease and flour or line 12 wells of a muffin tin. In a large bowl, beat together eggs, oil and cottage cheese. In a medium bowl, whisk together baking powder, salt, sugar and flour. Mix into the egg mixture alternately with the milk. Mix thoroughly. Fold in cranberries. Fill each well 3/4 of the way up. Bake for 20 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Remove to wire rack and cool.
My thoughts:
As you can see from all of my recent posts, I took my own advice and stocked up on cranberries while they were on sale. I wasn’t planning on doing more baking today, much less with cranberries, but my mom called and asked if she could bring my grandfather over for a short visit. He’s in his 90s and has never been to my house before, despite the fact that he and my mom lived on this same block in the 1960s. Anyway, I thought I’d make a little treat to have while he was here and give them some to take home. I wanted to make a recipe that was different than the cranberry bread, so I kept the cranberries whole, added some cottage cheese and used oil instead of butter. This resulted in a light, fairly fluffy muffin.
You are on cranberry over load.
Mmm, cranberries. Think I’m gonna pick up another bag so I can try out these muffins!
No kidding, Peabody! That’s why I sent them all home with my mom!
I like the cottage cheese in these to make them lighter – I’ve got some cranberries stored in the freezer and now I know what I can do with them all!
One question – did you use whole milk in these?
I used 2% milk.
can we use dried cranberries??
Anon: You can use whatever you want, but the recipe will turn out as shown here only if you use fresh. If you do experiment with dried cranberries, I would avoid using sweetened ones.