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Cranberry Walnut Maple Muffins
This recipe is adapted from the wonderful cookbook Colorado Collage. I have tweaked the leavening a little and reduced the baking time.
Prep Time: 00:20
Cook Time: 00:20
3/4 cup sugar
1/2 cup (one stick- yes, one whole stick) butter, softened
1/2 cup buttermilk*
2 tsp. pure maple extract**
1 1/2 cups soft whole-wheat, regular whole-wheat, or all-purpose flour
1/2 cup chopped walnuts
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen cranberries, halved***
1Preheat oven to 375 degrees. Line 12-15 muffin cups with foil liners, or just spray the cups with cooking spray. This recipe is listed as making only 12 muffins, but you don't want to overfill the cups as they don't rise well but just kind of spread out. So don't fill the cups over 3/4 full, making extra ones as needed.
2Beat sugar and butter together, then add eggs, buttermilk, and maple extract. (If using buttermilk powder, add the 1/2 cup water here.) Whisk or sift together dry ingredients (including buttermilk powder, if using) and stir into wet ingredients, then add walnuts and cranberries. Bake for 20 minutes, or until tops are golden and a toothpick comes out clean. Let cool for 5 minutes or so in the pans, then remove to a rack and cool. These are so moist and flavorful that they don't really need anything on them, but butter is always good!
*Or you can use 1/2 cup water and 2 tablespoons buttermilk powder.
**All I could find at the grocery store was the imitation version, but I'm going to try to track down the real thing before I make these again.
***A somewhat tedious process to halve these, especially for me since I made a quadruple batch. You could chop them up in a food processor. Mine was on the fritz, so I stood there and sliced them all up.
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