Cranberries are not grown in India. So all those gorgeous recipes with Cranberries in them were pushed to the back, because let’s face it – I don’t want to pay an arm and a leg to import them. Nor do I want to grab onto someone else’s arm or leg and beg them to get some from their trip abroad.
The dried version however IS available here and I recently happened to pick some up for the heck of it. Foodhall offeres two types – one that looks all red and juicy (which is what I would expect a cranberry to be) and the other which looks like a mini blueberry. Of course I gravitated to the more familiar one, only to be told that they were not whole cranberries and are treated to some extent, with sugar and color to make them pretty and sweeter. I took the bait and bought the more expensive but tart, Whole Cranberries.
The idea was to keep them at my work desk and have them as a snack, a-la-Oprah. But the recipe books beckoned and I caved. A whole wheat muffin that called for dried cranberries had my name written all over it! I improvised and added some chocolate chips in as well…Who knew they would hit it off? 🙂
Cranberry and Chocolate Chip – Whole Wheat Muffins
Prep time: 10 mins
Bake time: 22-25 mins
Makes 12 large muffins
What you need:
2 cups Whole wheat Flour
1 cup Sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1/3 cup Oil (vegetable/ sunflower)
¾ cup Milk
½ cup + 1 Tbsp Dried Cranberries
½ cup Chocolate chips
What to do:
In a big bowl, mix the flour, baking powder, salt and sugar with a whisk.
In a separate bowl, beat the eggs together with milk and oil.
Fold this into the flour mixture and stir until just combined. Add the cranberries and chocolate chips, but don’t over mix.
Line a cupcake pan with liners and add the batter till 3/4th full in the liners.
Sprinkle the remaining one tbsp of cranberries on top of the muffins.
Bake for 20-25 minutes at 180°C or till a wooden skewer comes free of crumbs when inserted into the center of the muffins.
Let it rest on a wire rack for 10 mins, before turning out.
P.S. This recipe works with all purpose flour as well. If you want the cranberries to look ruby red – use the processed cranberries instead of the whole ones.