A Little Bit About a Lot of Things

I’ve had cranberries on the brain lately, so Leah and I got together and made some tasty Cranberry Corn muffins, adapted from Ina Garten’s Raspberry Corn Muffin recipe. So first you will need Leah’s cranberry sauce recipe. If this were just me making cranberry sauce, I’d do the water, sugar and cranberry recipe, but Leah is way more fancy than that. She swears the recipe is super simple, and to be honest, I just made a batch and it really is (except I didn’t have the port, or the cloves, or the orange zest at my house, but hey, minor details…) Also, disclosure that I didn’t use flavored sugar, I just used regular old white granulated sugar.

Next you’ll need the recipe from Ina for her corn muffins, which you can find here. For our cranberry corn muffins, just swap out Ina’s 3/4 cup of good raspberry preserves for Leah’s cranberry sauce.

Leah had some fancy cornmeal from Plymouth or something like that. I had to go out and buy some from the market since I’m making these for Thanksgiving this year (yup, I steal most of Leah’s good ideas!) We whipped up the muffins in no time, even with the little hands in the kitchen slowing us down a bit…

Pop those muffins in the oven for 30 minutes and then you get these! They look beautiful as is, but we took to filling them with the delicious cranberry sauce.

If you’re like me and don’t have an apple corer at home, you can just fill a ziplock bag with the preserves and push the tip into the top of each muffin. Verdict, they’re delicious. Leah sent me home with a few and I have to admit, I didn’t share (oops)!

What is your favorite dish at Thanksgiving?

Tags: baking, holiday, recipe, thanksgiving