Teal lake cranberry muffins recipe
Teal Lake Cranberry Muffins recipe
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Recipe intro
Introducing the Teal Lake Cranberry Muffins recipe, a delightful treat that combines the tartness of cranberries with the sweetness of a classic muffin. This recipe is perfect for breakfast or as an afternoon snack, offering a burst of flavor in every bite. With its moist texture and vibrant color, these muffins are sure to be a hit with family and friends. Prepare to indulge in a delectable combination of cranberries, flour, sugar, and other simple ingredients that come together to create a mouthwatering treat.Keywords: Teal Lake, cranberry muffins, recipe, breakfast, snack.
Teal lake cranberry muffins recipe details
- Ingredients for cranberry/orange relish:
- 1-1/2 cups cranberries
- 1/2 cup sugar
- 1 whole orange (whole rind, peel , etc.)
- Ingredients for muffins:
- 2-1/4 cups flour
- 1-1/4 cups sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup oil
Cranberry marshes interweave the northwoods lakes and forests; some of them are small family operations, but most are selling through Ocean Spray. In spring and fall, all weather forecasts here also have a “cranberry bog forecast” for frost!…Prudence Ross
Relish:Prepare cranberry/orange relish by freezing cranberries, sugar, and orange (rind and all), and then grinding together while frozen.
Muffins:Combine flour, sugar, baking soda, and salt. Mix and set aside. Mix together in separate bowl egg, buttermilk, and oil. Combine dry and liquid mixtures along with 1 cup relish. Stir very lightly. Leave batter lumpy with dry spots and no color bleed. Grease medium muffin pans (2-1/2 inch muffins) very well. Fill only 2/3 full. Bake at 400 degrees for a bare 20 minutes. Do not overcook. Let set 5 minutes after removing from oven, then take muffins out of pans to cool.
Makes: 24
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