Our muffins are exactly that: they are not dessert masquerading as a breakfast food; they are muffins. Quick, simple and delicious, and not loaded with gobs of extra sugar and fat. Best served hot from the oven, but on Day 2, go ahead and eat them toasted and slathered with butter - with a clear conscience.
This recipe was originally created for A Series of Unfortunate Cooking Lessons, based on the book series by Lemony Snicket. If you are the type of person who enjoys delicious food and interesting conversation, I suggest you cook the recipes I've created for this this series rather than reading the books, which are filled with badly-prepared food and unpleasant dining companions.
Makes about 2 dozen standard-sized muffins.
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup milk, preferably whole
3/4 cups unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup dried sweetened cranberries
1. Preheat the oven to 375 degrees with the rack in the middle position. Set muffin papers in the muffin tin.
2. Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl and mix to combine.
3. Break the eggs into a medium bowl and whisk to break the yolks and liquefy them. Add the milk, butter and vanilla extract and mix to combine.
4. Make a well in the center of the dry ingredients and add the wet ingredients, using a spatula to gently combine them into a smooth batter. Add the cranberries and mix to combine.
5. Carefully pour batter into each muffin paper, filling them about 3/4 full. Bake for 18-22 minutes, until they are slightly golden brown on top and a toothpick inserted into the center comes out clean.
6. Your Cinnamon-Cranberry Muffins are ready! Serve them immediately or cool them on a rack.