Cranberry Millet Muffin

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Read the full recipe after the video.

Recipe Summary

Yield: Makes about 1 dozen

5101_021610_muffins_l.jpg

Ingredients

Ingredient Checklist

Nonstick cooking spray

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup whole grain millet

2 cups fresh or frozen cranberries

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature

1 1/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup milk

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 1 dozen

5101_021610_muffins_l.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 1 dozen

Recipe Summary

Yield: Makes about 1 dozen

Makes about 1 dozen

5101_021610_muffins_l.jpg

Ingredients

Nonstick cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup whole grain millet
2 cups fresh or frozen cranberries
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup milk

Directions

Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.

Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Reviews (6)

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Reviews (6)

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4 Ratings

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4 star values:

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4 Ratings

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4 star values:

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4 Ratings

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4 Ratings

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4 star values:

3 star values:

2 star values:

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Martha Stewart Member

Rating: Unrated

02/27/2014

                Any idea how you can add bananas to this?

Martha Stewart Member

Rating: 5 stars

06/28/2013

                I make these all the time. 1 cup of sugar will do. Always a favourite among many :)

Martha Stewart Member

Rating: Unrated

03/23/2013

                I liked them a lot. I used dried cherries and almonds in place of the cranberries.  I also subsituted 1/4 c. brown sugar with some of the white sugar. I'll make them again very soon.

Martha Stewart Member

Rating: Unrated

10/14/2011

                I liked them, but my entire family found the fresh cranberries too tart. The next time I made them I used a cup of dried cranberries (sweetened), soaked them first in some hot water, and cut back on the sugar added to the batter. Everyone liked them better this way.

Martha Stewart Member

Rating: Unrated

02/28/2010

                Fantastic muffins!  I also added a bit of cinnamon.  I also added some cardamon.  They turned out just as I hoped.

Martha Stewart Member

Rating: Unrated

02/20/2010

                made these and they were delicious!  I altered recipe just a tad - I added the grated zest of one orange and about a 1/2 tsp of cinnamon to the flour which coated the cranberries.  Also, I see in the picture there seems to be sanding sugar sprinkled on top - I might do that next time too.

Martha Stewart Member

Rating: Unrated

02/27/2014

                Any idea how you can add bananas to this?

Rating: Unrated

Rating: 5 stars

06/28/2013

                I make these all the time. 1 cup of sugar will do. Always a favourite among many :)

Rating: 5 stars

Rating: Unrated

03/23/2013

                I liked them a lot. I used dried cherries and almonds in place of the cranberries.  I also subsituted 1/4 c. brown sugar with some of the white sugar. I'll make them again very soon.

Rating: Unrated

10/14/2011

                I liked them, but my entire family found the fresh cranberries too tart. The next time I made them I used a cup of dried cranberries (sweetened), soaked them first in some hot water, and cut back on the sugar added to the batter. Everyone liked them better this way.

Rating: Unrated

02/28/2010

                Fantastic muffins!  I also added a bit of cinnamon.  I also added some cardamon.  They turned out just as I hoped.

Rating: Unrated

02/20/2010

                made these and they were delicious!  I altered recipe just a tad - I added the grated zest of one orange and about a 1/2 tsp of cinnamon to the flour which coated the cranberries.  Also, I see in the picture there seems to be sanding sugar sprinkled on top - I might do that next time too.

All Reviews for Cranberry Millet Muffin

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cranberry Millet Muffin

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients