Cranberry Harvest Muffins Recipe | Ina Garten
Level: Intermediate
Yield: 18 large muffins
Total: 55 min
Prep: 20 min
Cook: 35 min
Nutritional Analysis Per Serving
Serving Size: 1 of 18 servings
Calories: 292
Total Fat: 15 g
Saturated Fat: 7 g
Carbohydrates: 37 g
Dietary Fiber: 2 g
Sugar: 19 g
Protein: 4 g
Cholesterol: 52 mg
Sodium: 181 mg
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
Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.
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 and add the milk, eggs, and melted butter. Stir quickly just to combine.
- Add the cranberries, figs, hazelnuts, and both sugars. 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 top and a toothpick inserted in the center comes out clean.
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
