Cranberry Cardamom Muffins

Thursday, January 2, 2014

Cranberry Cardamom Muffins

Cranberry cardamom muffins are a sweet, tart, and fragrant way to start your day (and use up that extra bag of cranberries in your fridge)

Happy New Year!! I hope everyone had a great holiday season. Today we’re heading back to work to kick off the 2014 year. And I’ve got one of these cranberry cardamom muffins packed in my lunch to enjoy once I get to my desk today.

I had an extra bag of cranberries in the fridge after the holidays and set out to use them up quickly. I could have just frozen them, since cranberries freeze so well, but I already have 3 bags of cranberries in the freezer…

These muffins are mixed by hand, with a wooden spoon. It’s a great recipe to throw together on a Sunday morning while you’re brewing your coffee. And with a sprinkling of decorating sugar, they’re all sparkly. Just like the snow that we’ve had outside for the past couple of weeks and months.

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Cranberry Cardamom Muffins

Cranberry cardamom muffins are a sweet, tart, and fragrant way to start your day (and use up that extra bag of cranberries in your fridge)

Yield: 12 muffins

Ingredients:

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup orange juice
1 1/2 cups fresh cranberries
coarse sugar, for topping

Directions:

Preheat oven to 375 degF. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk together vegetable oil, sugar, brown sugar and egg until well combined. Whisk in cardamom, ginger and vanilla. Stir in half of the flour mixture, followed by the buttermilk and orange juice. Stir in remaining flour mixture, mixing until no streaks of dry ingredients remain. Fold in cranberries so that they are evenly distributed in the batter.

Divide batter evenly between prepared muffin cups, filling each at least 3/4 full. Top muffins with coarse sugar.

Bake for 17-19 minutes, or until muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.

Turn muffins out onto a wire rack to cool completely.

Recipe from Baking Bites

Breakfast

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13 Responses to “Pomegranate Cranberry Quinoa Salad”

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1

Smitten Sugar — January 20, 2011 at 5:14 pm

I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
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2

Evan Thomas — January 20, 2011 at 5:27 pm

I love quinoa! Never tried it with these ingredients. Great recipe!
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3

Chelsea — January 20, 2011 at 5:31 pm

I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
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4

The Small Boston Kitchen — January 20, 2011 at 5:36 pm

Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
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5

Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

I adore quinoa because it is so healthy and so filling!
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6

ErinsFoodFiles — January 20, 2011 at 7:15 pm

Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
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Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
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Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

I love a good quinoa recipe. This one sounds worth a try.
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Shannon — January 21, 2011 at 1:47 am

LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
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10

Daisy — January 21, 2011 at 4:17 pm

don’t worry, I am officially the last one.
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Megan — January 21, 2011 at 10:43 pm

I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
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12

kitchenmisfit — January 23, 2011 at 10:12 pm

I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
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13

Cheryl — January 24, 2011 at 7:22 pm

I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!