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Yesterday morning I was up early, so I decided to whip up some muffins for breakfast. I decided to make some cranberry muffins since we have some cranberries that have been in the freezer for a long time. I had never made cranberry muffins before, so this was a new experience for me.

The recipe I used was from Company’s Coming Mostly Muffins by Jean Pare for Cranberry Sparkle Muffins. I morphed the recipe as usual to suit the ingredients on hand and my tastes.  The original recipe calls for white sanding (dusting) sugar, but I just used regular white sugar. I also reduced the overall amount of sugar. I also used half whole wheat flour and half all purpose white flour instead of just white flour like the original recipe states.

My muffins turned out fabulous! There are fairly tart when they first come out of the oven, but the sweetness of the sugar sprinkled on top makes for a sharp contrast in tastes (tart and sweet). Once cool the muffins are just yummy, and the tartness is hardly noticeable. All of my 12 muffins were gone in just a few hours!

Here is my adapted recipe.

Cranberry Muffins (adapted from: Company’s Coming Mostly Muffins)
(makes 12 medium muffins)

1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
¼ cup margarine
½ cup white sugar
1 cup no fat vanilla yogurt
1 cup fresh or frozen cranberries
(topping)
1- 1.5 tbsp white sugar
¼ tsp cinnamon

Preheat oven to 350 degrees F. In a large bowl add the flours, salt, baking powder and ½ cup white sugar, and mix until well combined. Cut or crumble in the margarine. Add the eggs and yogurt and stir until a soft dough forms. Add the cranberries. Stir or knead the dough to combine. Spoon into muffin tins. In a small bowl combine the 1-1.5 tbsp white sugar and the cinnamon. Mix well. Sprinkle evenly on each muffin. Bake for 15-20 minutes or until the muffins are lightly golden and a tooth pick inserted comes out clean. Serve warm or cool.

Do you have a favorite recipe for cranberry muffins?