Perfect Thanksgiving Side: Cranberry Maple Muffins With Sweet Baking Blend

As the Holidays are here it's always nice to have a seasonal baked good to offer family and friends and with this blend it's so easy to whip up a big batch and after it’s completed, simply vacuum seal the mix into VacMaster® resealable zipper bags and pop them into the freezer. Whenever you have the need it’s VacMaster® to the rescue!

If you all have been following our blog you know that few years ago I developed some assorted baking mixes. Today I want to offer another baking blend this time my basic Sweet Baking Blend along with my super easy recipe for Cranberry Maple Muffins. As with the Buttermilk blend I like to use for pancakes this basic version is perfect for just about any baking need.

These Cranberry Muffins have a nice light sweet flavor but not overpowering at all. They are perfect first thing in the morning with bit of softened butter and a cup of joe or served on the side with your holiday feast! 

Baking Blend: Sweet Ingredients:

• 4 cups unbleached all purpose flour, preferably from Michigan (my home)

• 1/4 cup beet sugar

• 1/2 cup dry nonfat milk

• 1 tablespoon baking powder

• 2 1/2 teaspoons baking soda

• 2 teaspoons kosher salt, preferably from Michigan

Directions:

1. In a large bowl, mix all ingredients together until evenly combined. Store at room temperature vacuum sealed in a VacMaster® resealable zipper bag until ready to use. 

Cranberry Maple Muffins

Ingredients:

• 1 cup cranberry juice cocktail

• 1/2 cup cranberries, dried

• 2 tablespoons unsalted "sweet" butter, softened

• 2 tablespoons Maple Sugar

• 1 tablespoon All Purpose baking blend (sweet), see recipe above

• 1/2 cup half and half

• 1 whole egg

• 2 cups All Purpose Baking Blend (sweet), see recipe above

• 2 tablespoons sugar

Directions:

1. Place the cranberry juice cocktail and the dried cranberries into a small nonreactive sauce pan over medium high heat and reduce the juice to 2-3 tablespoons leaving the cranberries juicy and plump - let cool in pan and reserve.

2. Preheat your oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.

3. In small bowl, mix the butter, maple sugar and the 1 tablespoon of baking blend with your fingers until you get a crumbly mix, set aside.

4. In medium bowl, mix the half and half, egg and the cooled cranberry reduction with a whisk. Switching over to a spatula blend in the 2 cups of Baking blend with the granulated sugar just until thoroughly blended - don’t over mix.

5. Using a small scoop or spoon fill the muffin cups about half full of the batter.

6. Sprinkle a tablespoon or so of the maple sugar crumble over the tops of each muffin.

7. Bake about 10-12 minutes or until golden brown, cool slightly before removing from pan.

8. Serve warm with fresh butter.