What to do with the Leftover Cranberries (This one’s for you, Sarah)

Since cranberries are seasonal and only available for a few more weeks, at most, I often purchase a few extra bags and store them in the freezer for later use. However, if you are like me, you may be left with a partially opened bag of cranberries. The remainder can easily be frozen or better yet, baked into a batch of cranberry muffins.

Cranberry Muffins

3/4 cup sugar
1/4 cup butter or margarine
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups fresh or frozen cranberries, washed and coarsely chopped
Nuts – optional, chopped
Grated orange rind – optional

Preheat oven to 350 degrees. In a bowl, cream sugar and butter until smooth. Add eggs and beat until combined. In a bowl sift together flour, baking powder, and salt. Gradually add dry ingredients and milk and mix with creamed mixture. Stir in chopped cranberries, and nuts and orange rind, if desired. Spoon batter into 12 muffin cups. Bake for 25 to 30 minutes. These muffins freeze well, also.



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