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Cranberry Muffins

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Cranberry Muffins' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 2 cups sifted flour (250 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free (a traps-pass item). The original names no yield; a 2-cup-flour muffin batter fills a standard 12-cup pan, and the filed yield of 12 is an editorial serving assignment, disclosed here. Distinct from the pool's Blueberry Muffins in fruit, sweetness, and method.

Tart fresh cranberries folded into a lightly sweet muffin batter, with extra sugar rolled around the berries first. Made hot and served hot, in the Aunt Sammy 1931 baking chapter.

Category: BakingServes: 12Time: 45 minComplexity: 2/5

Why this complexity: Berries are sugared and folded in last so they do not sink or streak; Batter is stirred only until mixed, not beaten.

Ingredients

  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups sifted flour (250 g, USDA basis 125 g/cup)
  • 4 teaspoons gluten-free baking powder
  • 1/4 cup sugar, plus 2 tablespoons sugar for the berries
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 cup fresh cranberries, washed and dried

Method

  1. Heat the oven to 400°F (moderately hot). Grease a 12-cup muffin pan.
  2. Beat the egg slightly and add the milk.
  3. Sift the blend, baking powder, the 1/4 cup sugar, and the salt together and add to the liquid mixture.
  4. Roll the cranberries in the 2 tablespoons sugar, then fold them into the batter with the melted butter. Do not stir the mixture any more than necessary.
  5. Fill the greased muffin pans about two-thirds full.
  6. Make for about 30 minutes at 400°F, until brown. Serve hot.

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