Happy New Year! Can I still say Happy New Year a week into it? I think so. One of the things I want to do in 2014 is to blog more here on Hottie Biscotti. I did a photo a day project on the Baby Z blog in 2013 and love that it gave me a purpose in blogging and a goal to achieve for the year. I have a lot of ideas for this blog; weekly recipes, cookbooks to cook through, kid friendly meals, dinners for busy moms/dads, vegetarian meals, and a few others. But I know that if I say I’m going to do all of that I will be overwhelmed, will start to get my priorities out of order, end up disappointing myself and not be a good wife, mom and friend. So I’m just going to set a goal of blogging once a week. Maybe I’ll start some series, maybe I’ll blog more than once in a week, maybe I’ll end up cooking more out of my library of cookbooks. But if I don’t, and all I have is 52 blog posts in 2014, I can say I’ve accomplished my goal.
Anyone else out there buy a bag of fresh cranberries over the holidays and find themselves with an unopened bag of them in need of being used? Anyone? I did.
Of course what I found when I searched for “cranberry muffins” were a bunch of recipes involving orange juice and orange zest. I know cranberry and orange are good together. But I’m not super crazy about the combination. And I never have orange juice around. I took this muffin recipe, used pineapple juice instead of orange, used up some of my cranberries, and wound up with a tasty batch of muffins.
I really loved the pineapple juice in these. They smell spectacular and taste wonderful, especially warm with a little spread of butter. The cranberries are perfectly tart and give a beautiful pop of color. I think a small can of drained, crushed pineapple mixed in would make them phenomenal. Now that I’m thinking about it, I will probably make these again with some other add ins…stay tuned.
These come together quickly and have a super simple ingredient list. If you don’t have juice, I think you could get away with milk or buttermilk instead. Blueberries, strawberries or raspberries would be great if you have some around. Happy baking!
Cranberry Pineapple Muffins
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- 1 egg, beaten
- 6 ounces pineapple juice (1 small can)
- 1 heaping cup fresh cranberries, roughly chopped
- Preheat oven to 400°F. Grease and sugar a 12-cup muffin tin. Set aside.
- Whisk together flour, baking powder and salt in a small bowl.
- In a large bowl whisk oil and sugar together until light in color. Beat in egg, then pineapple juice.
- Stir flour mixture into the wet ingredients until just combined, then fold in cranberries.
- Divide evenly among the muffin cups.
- Bake for 15-20 minutes, until tops are lightly browned.