A great recipe to get kids involved in the kitchen! Cranberries and blueberries are high in antioxidants and are little finger friendly. Teaching measurements is fun and easy when the reward is a tasty snack.
Muffin Bites make a great grab and go breakfast, just skip the chutney for to go orders!
Preheat over to 350 degrees. Combine melted butter, eggs, flour, sugar, almond flavoring. Once mixed add cranberries and blueberries and fold batter. Fill muffin pan with batter and cook for 30 minutes or until edges are golden brown. Let muffins to cool before topping with cranberry chutney. (See cranberry chutney recipe). To make the glaze – In a medium bowl combine powdered sugar, two tablespoons of cranberry syrup** and two tablespoons of prosecco. Stir until fully combined and smooth. This will be a thick glaze. If a thinner glaze is desired add more cranberry syrup one tablespoon at a time. If the glaze ends up too thin, add in more powdered sugar. NOTE: **To make cranberry syrup combine one cup of Cape Cod Select Frozen Premium Cranberries and 1/2 cup water in a saucepan. Bring to a simmer and press as much juice out of the cranberries as possible. Strain out the cranberries and return the liquid to the pan. It should be about 1 cup. Add in 1 cup sugar then bring to a boil, sitrring until the sugar is dissolved. Let simmer about 5 minutes until slightly reduced. Let cool completely before using. You will have extra syrup leftover, it is great on pancakes and waffles and event in cocktails.