I make the batter and then pour it into baking cups (and in 2019) into baking pan tin of 6 and freeze them. Then the next morning, set oven to 450 degrees and bake for 19 minutes, if frozen; 14 minutes if batter is fresh.
INGREDIENTS
12 ounces fresh cranberries, washed then 1/2 bag chop in Cuisinart, second 1/2 left whole
2 cups Buttermilk
2 tangerines, peel the skin and mince the rind
1-1/4 cups bran flakes cereal
2-1/2 cups flour
1-1/2 cups sugar
2-1/2 teaspoon baking soda
2 eggs
1/2 cup veggie oil
dash of salt (optional)
INSTRUCTIONS
- In a colander, wash and pick through the cranberries. Take half and chop in Cuisinart, leave other 6 oz whole
- Combine the cereal, flour, sugar, baking soda, and salt in a large bowl.
- In a Kitchen Aid mixer with whisk attachment, whisk the eggs with the buttermilk, veggie oil and orange rind.
- Add the cranberries, whole and chopped into the egg mixture.
- Change attachment to paddle.
- Add the cereal-flour mixture to the egg mixture and stir to moisten.
- Fill greased or paper-lined muffin tins two-thirds full
- Bake in a preheated 450˚F oven until a toothpick inserted in the center comes out clean, 14 minutes. If batter is frozen, bake for 19 minutes.
The batter will keep in the refrigerator for two or three days.
