The folks at Cape Cod Select challenged me to come up with a creative recipe using their Cape Cod Select Premium Frozen Cranberries, and I happily obliged!
What they don’t know is my husband’s favorite cookies are oatmeal, cranberry and white chocolate chip. I knew I wanted to go with that flavor combination. At least it would be a hit in our house! But, creative? Hmm. What to do?
Then it hit me – cranberry white chocolate chip muffins. They sound delicious in theory, no?
I got to work researching muffin base recipes and landed on Big Beautiful Muffins from The America’s Test Kitchen Quick Family Cookbook. I made the muffins my own with a few tweaks to the base recipe, and pow! They turned out great.
- 3 cups all-purpose gluten-free flour blend (I used King Author’s)
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain whole-milk
- 2 large eggs
- 1 tablespoon gluten-free vanilla extract
- 8 tablespoons unsalted butter, melted and cooled
- 1 cup gluten-free white chocolate chips
- 1 1/4 cups Cape Cod Select Premium Frozen Cranberries
- Adjust oven rack to middle position and heat oven at 375 degrees. Grease 12-cup muffin tin.
- Whisk together gluten-free flour, sugar, baking powder, baking soda and salt in a big bowl. In another bowl, whisk milk, eggs and vanilla extract together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined. Fold in melted butter. Then fold in white chocolate chips and cranberries (still frozen).
- Drop batter into muffin tins. Bake until golden brown and toothpick inserted into center comes out clean, 18-22 minutes, rotating pan halfway through baking. Let muffins cool slightly before removing from pan and serving.
This is probably the point in the post where you’ve realized you need these in your belly. I don’t blame you. Use Cape Cod Select’s store locator to find the cranberries near you and get baking!