These muffins are a nice late autumn
alternative to the usually summer-oriented blueberry muffins
. They are particularly useful for Samhain
celebrations since cranberries
have a particular association with the October 31st holiday. It is nice to have something filling and bready to counteract all of the sugar
y treats sure to be found at every party, and these muffins are especially tasty as they contain the richness of buttermilk
and the delightful mealiness of wheat germ
. You can use dried or fresh cranberries for this recipe; dried produces a texture like raisins
in the muffins, while fresh cranberries might make them a tad moist
. Since cranberries are not always available out of season
, I suggest trying it with fresh ones while you can!
Preheat oven to 400º F. Grease 12 muffin pan cups or use paper shields. In a bowl, combine flour, sugar, wheat germ, baking soda, and salt. Add cranberries, stirring to coat them. Then add buttermilk and butter; stir until just combined. Spoon into the pan and bake for 18 minutes or so. Cool in pan for 2 minutes and then remove to cool on wire rack. Serve with butter!
Note: If you use large fresh cranberries the batter will become juicier and will possibly take up to double the normal amount of time to cook. Test the muffins with a knife or by cutting them in half to see if the center is still runny. If it is, put them back in for 10 more minutes.
Yield: 12 muffins
Source: Paraphrased and altered from a blueberry muffin recipe by DeeDee Stovel, Picnic
Use for: Samhain