Krusteaz Fat Free Cranberry Orange Supreme Muffin Mix
Yesterday at Sunday School, my dear friend Donna S. told me about a cranberry slaw recipe she tried last week! She said it was really tasty! I've asked her to share it with us!!
And then this morning, the weather was so nice and crisp when M.C. and I took a little stroll, it felt like cranberry weather!
When we got home, I decided to make this box of cranberry muffins for our breakfast. Logan and I love these! I usually keep a box or two on hand, stocking up when they are on sale. They are found with all the other muffin mixes at most grocery stores.
We love cranberries, and I have several good recipes I look forward to sharing when the fresh cranberries arrive this season!
When the kids were small, we read a series of books that took place in the cranberry bogs of Massachusetts by Harry and Wende Devlin. I was introduced to these through the Five in a Row curriculum. We loved these books and read them for years. We even did a little story time built around these books one year at the library. Each book ends with a great cranberry recipe! We prepared everything from Cranberry Upside Down Cake to Frothy Cranberry Punch through the years! If you have small children or grands, I highly recommend these. I'm not sure they are still in print, but most libraries have them. I think they've got most, if not all of them, here at the Pontotoc library. (Thanks Christine and Regina!!)
I was thinking about these books as I made the muffins this morning, and truthfully, lamenting the passing of time. When Logan came down to feed the cats, he asked what smelled so good. I told him it was cranberry muffins and to have one. He exclaimed, as he reached for one, "Oh, I love these!" He took a bite and said, "You know what I always think about when we have these muffins? Those cranberry books you used to read us. I miss that kind of thing now that I big." To say the least, it made my day!
To make muffins:
Preheat oven to 375 degrees.
Coat a muffin pan with cooking spray.
Remove about 1/4 cup of the dry mix from the plastic bag and blend with 1/4 cup of brown sugar to make a topping for the muffins; set aside.
Open the can of enclosed cranberries; drain and set aside.
Dump the remaining dry mix into a medium mixing bowl.
Stir in one cup of water, just until moist.
Gently add cranberries.
Spoon batter into prepared pan.
Sprinkle brown sugar topping over batter.
Bake until golden brown, about 10 minutes.