This post may contain affiliate links. Read our disclosure here.
So many folks pass by fresh cranberries not thinking of all the ways they could use them. This week they are super cheap, so it’s the perfect time to grab a bag and make these sweet and tangy muffins. You’ll never want to go back to blueberry muffins again…
These are made using Country Crock Baking Sticks. All week I’ve shared a few of our families favorite recipes to make with Baking Sticks, and this one is by far my favorite! I will fight people for the last muffin and I’m known for sneaking extra cranberries into some just for me. Another option for traditionalist is this great Blueberry Muffin recipe from Country Crock.
If you’ve never used Country Crock Baking Sticks they can replace butter in any recipe one for one. Switching from butter we’ve cut a chunk out of our baking budget. To compare the two, you can get Baking Sticks for $1.59 a pound a Publix after a $1 off coupon, vs. butter that is never cheaper than $3 a pound! I challenge you to even spot a difference in the end… no one in my house can.
Other recipes shared this week:
Soft Baked Chocolate Chip Cookies
For even more ideas check out Country Crock Baked Goods recipes.
Ingredients
- 1-1/4 cup fresh cranberries
- 8 tbsp sugar
- 1-3/4 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Country Crock Baking Sticks
- 1 egg
- 3/4 cup milk
Directions
- Preheat oven to 400° F.
- Cut fresh cranberries into quarters. Sprinkle with 2 tablespoons sugar; set aside.
- Sift remaining 6 tbsp of sugar, flour, baking powder and salt.
- In separate bowl, mix egg, milk and oil. Beat until well blended.
- Make a hole in center of dry ingredients; pour in liquid ingredients. Stir together until moistened. Do not over mix.
- Fold in berries.
- Fill 12 greased or lined muffin cups.
- Bake for 18 minutes, until tops are golden brown.
