MUFFINS - Cranberry Harvest Muffins
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| Cranberry Harvest Muffins Recipe courtesy Open House Cookbook by Sarah Chase, and as reprinted in The Barefoot Contessa Cookbook, Copyright 1999, All Rights Reserved (5 Stars) Serves: | |
| 18 large | muffins |
| Ingredients | |
| 3 cups | all-purpose flour |
| 1 tablespoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 tablespoon | ground cinnamon |
| 2 teaspoons | ground ginger |
| 1 1/4 cups | whole milk |
| 2 extra-large eggs | |
| 1/2 pound | unsalted butter, melted and cooled |
| 1 1/2 cups | coarsely chopped fresh cranberries |
| 1/2 cup | medium-diced Calimyrna figs |
| 3/4 cup | coarsely chopped hazelnuts, toasted and skinned |
| 3/4 cup | brown sugar, packed |
| 3/4 cup | granulated sugar |
Directions
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
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