Cape Cranberry Nut Muffins

Serving: makes 12 muffins

Cape Cranberry Nut Muffin Recipe

Cape Cranberry Nut Muffins

Ingredients

  • 2 Cups of unbleached all-purpose flour. (I like King Arthur flour.)
  • 1/2 Cup sugar
  • 1/4 tsp. salt
  • 1 Tsp. baking powder
  • 1 Cup dried cranberries
  • 1/2 Cup chopped walnuts
  • 1 Cup milk
  • 1/4 Cup melted butter
  • 2 large eggs

Directions:

Pre-heat oven to 500 degrees.

To make this muffin recipe, start by blending together the dry ingredients. Add berries and nuts and stir them until they are evenly coated with the dry ingredients. In a large bowl, beat the liquid ingredients together until they are light and fluffy. Pour the wet ingredients into the dry. With a wire whisk blend the two for 25 seconds.

Line a 12 cup muffin pan with paper liners and fill the cups 3/4’s full. Drop the temperature to 400 degrees and bake for 20 minutes or until they are golden brown. Remove from the pan and cool on a wire rack. Our guests enjoy them warm with scrambled eggs and bacon.

Notes:

For garish I use sliced tomato and a sprig of basil from the our organic herb garden for color and contrast. We sprinkle the edges of our white plates with paprika.


Cape Cod's Stowe Room, A

Harriet Beecher Stowe room

Cape Cod's Roosevelt Room, B

Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.

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