What is your favorite part about Thanksgiving? Is it the lazy coffee drinking or the sleeping in? Is it cooking with your family or stuffing your face with turkey?
The holidays are fun because everyone is jolly. Technically, Thanksgiving is the pre-jolly. The last calm before the holiday storm.
It’s a time to be thankful. I have a LOT to be thankful for this year. My family. My husband. My friends. My fur child, Carib. My internship. We have a beautiful apartment, I’ve finally figured out how to coupon and meal prep, and my husband makes a mean latte in the mornings. It’s a good life.
So, I made you something. I know your menu is probably planned out and probably has been for the last month, but I wanted to share with you these cranberry muffins just in case.
They’re really good. They’re hearty but in a subtle way. They have WHOLE cranberries in them, which means there is an explosion of flavor every other bite.
I really recommend that you make them if you have extra time or want something a little bit healthy and hearty this Thanksgiving. Here are a couple other easy Thanksgiving recipes, if you’re really behind this year. No judgment, promise.
Hearty Cranberry Muffins
1 c all-purpose flour
1/3 c whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 egg, room temperature
3 tbsp brown sugar
1/2 c milk
2 tbsp canola oil
2-3 tbsp unsweetened applesauce
3/4 tsp vanilla extra
1 c whole, fresh cranberries
- Preheat oven to 425°F.
- Combine flours, baking powder, cinnamon, and nutmeg in a large bowl with a whisk.
- In a separate bowl, whisk egg, brown sugar, milk, canola oil, and vanilla.
- Add wet ingredients to dry ingredients and combine with a spoon. Add in cranberries.
- Grease 6-7 muffin tin slots and spoon muffin mixture into muffin tin.
- Bake at 425°F for 5 minutes and then reduce to 375°F and bake for another 10-12 minutes or until a toothpick comes out clean.