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Baking with Wisconsin Cranberries

Throughout the month of October I've had a blast promoting Wisconsin cranberries. From wading in a bog to traveling to various TV stations, I've enjoyed promoting our official state fruit. With eight(!!!) bags of fresh Wisconsin cranberries in my cooler and knowing that my mini-fridge didn't have a lot of room left...I knew that it was time to visit Grandma Siemers. She was recently in the spotlight for her Creamy Mac and Cheese recipe featured on Wisconsin Cheese.

After a TV interview in Green Bay I traveled back home to make these muffins. Grandma was quite excited to have all of these cranberries because "they freeze so well!" Enjoy!

Wisconsin Cranberry Muffins


  • I cup Wisconsin cranberries, quartered

  • 8 tablespoons sugar, divided

  • 1-3/4 cups all-purpose flour

  • 2-1/2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 egg

  • ¾ cup milk

  • 1/3 cup cooking oil

  • 1 teaspoon grated lemon peel, optional

  • Cinnamon sugar

Directions: Sprinkle cranberries with 2 tablespoons of sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl. In separate bowl, beat eff, milk and oil. Make a hole in the center of dry ingredients; pour in liquid ingredients. Stir only until mixed –Don’t overmix! Add berries and lemon peel. Fill greased standard or extra-large muffin cups with mixture. Sprinkle tops of muffins with cinnamon-sugar. Bake at 400° for about 18 minutes for standard-size muffins or about 22 minutes for extra-large muffins.

Yield: 12 standard-size or 6 extra-large muffins.

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