Cranberry Mini Muffins
Preheat oven to 350. We used 24 Cup Mini Muffin Pan. You may spray pan with cooking oil or use mini muffin baking cups. You can find them at any local grocery market! We used our cranberry square recipe;
2 sticks of butter, melted
2 cups of wheat flour
2 cups of sugar
2 tsp Almond Flavor (or vanilla)
3 cups of Cape Cod Select Frozen Cranberries Plus Blueberries
Carefully fill each
Bake for 30 minutes or until tops become golden brown!
Top off any cranberry muffin with our delicious cranberry chutney! We don’t need frosting here! Make a quick Cranberry Chutney
4 cups of Cranberries plus Apples
1/2 cup sugar
1 cup water
1 tsp. Ginger
1/2 cup honey
1/2 tsp. ground cloves
Combine all ingredients in medium saucepan. Bring to boil. Reduce heat; simmer for 15-20 minutes!
Once cooled you may spread on top of mini muffins! Tasty afternoon treats! With extra sauce place in jar and refrigerate. Great on top of toast or add to a turkey sandwich!