We had a cold snap come through last night and today we will be lucky if we reach 70. At least it's clear and sunny! :) But my coconut oil is now solid, I've guess I am a lot like coconut oil...I like it when the temperatures are warm enough to keep the coconut oil liquid. I really can't complain mush though because for the last three weeks or so we've been have gorgeous 80 degree plus sunny weather.
Taking advantage of this baking weather I am trying to get as much in as I can...yes it's after the Thanksgiving and Christmas holidays, but is still good to use up all those cranberries that you might have left over or tucked away in the freezer!
I used a muffin recipe and I the cranberries whole, because that is the way I like them...
...you can see the bright red cranberries peeking out! I added some cinnamon chips to the recipe just to make it festive! Okay, I love these cinnamon chips, I hope I can still get them at the store, and stock up before they disappear until next year.
Cranberry Muffins or Bread:
2 cups flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1 egg beaten (large)
1 teaspoon orange rind
1/2 cup plus 1 tablespoon orange juice
2 tablespoons melted butter
2 cups cranberries (whole)
1/2 cup chopped nuts (optional, I didn't use nuts cinnamon chips instead)
1/2 cup cinnamon chips (optional, you can use nuts instead)
Sift flour, sugar, salt, baking soda, baking powder together in a bowl, mix well.
Stir in beaten egg, cranberries, cinnamon chips, orange rind, juice and butter.
Add some of the chips on top before baking for a nice look and a good topping.
For muffins bake at 350° 20-30 minutes.
For bread bake longer 50-60 minutes until pick comes out clean.
I love cranberry bread and it is so easy to make. I like biting into the tangy whole tangy berry in this bread. The addition of the cinnamon chips were very good...not too much, and gave it a little more depth...or something!