Cranberry Muffins (High Altitude)

During the holiday season, I bought a bag of cranberries but didn't end up using them. As they were nearing the end of ripeness, I pulled out my "Baking at High Altitude" Cookbook and found a recipe for Cranberry Muffins. As usual, Randi Levin's recipes turn out perfectly every time here at 6300 ft elevation. I just poured the bag of cranberries into the batter as well as some chopped walnuts. I did end up adding salt to the recipe, just enough to add flavor but not effect the baking chemistry. I know I enjoyed them but also got an extra thumbs up from the hubby and neighbors. :)

Preheat oven to 375 degrees F

1/2 cup (1 stick) melted margarine
1 1/2 cups sugar
4 eggs
2 cups milk
1 tablespoon vanilla
4 1/4 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon orange peel or orange zest
4 cups fresh or frozen and thawed cranberries
3/4 cup chopped walnuts (optional)

1. Thoroughly mix the melted margarine, sugar, eggs, milk and vanilla.
2. To the egg mixture, add the dry ingredients and orange peel alternately with the cranberries.
3. Grease 9-10 large muffin sections or 16-19 regular size muffin pan sections or 3 dozen mini muffin pan sections.
4. Fill muffin sections 7/8 full with the batter.
5. Bake 15-325 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.

Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.

https://www.amazon.com/Baking-High-Altitude-Fashioned-Recipes/dp/0974500801/ref=sr_1_8?ie=UTF8&qid=1546295668&sr=8-8&keywords=high+altitude+baking+cookbook

https://www.themuffinlady.com/