I have baked a few cakes and cookies from Ina but really not enough to know her baking secrets other than she is like Paula Deen and uses lots of butter, which I usually cut back on. They have always been delicious despite my being butter challenged.
I decided, I would either pick a chocolate recipe for my grandchildren who deserve every bit of sweet love, we can give them or muffins for my muffin man, my husband. Hubby won because he is here and will get to his treat, faster than the kids.
These turned out to be good. I thought, I had figs which were called for until realizing, at the last minute, I had used them up, for another recipe. Dried fruit was a logical substitute and my challenge was to decide which one would go with the cranberries. Dried apples or dried pears popped into my mind first. After some additional thought, I realized, I always like the combo of cranberries and orange or apricot. Since, orange was out of the question. apricot won. It is a good combination and proved itself, once again.
I recommend these.
Cranberry Harvest Muffins courtesy Open House Cookbook by Sarah Chase, and as reprinted in The Barefoot Contessa Cookbook,
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and
ginger in a large bowl.
Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine.
Add the cranberries, apricots,walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly
throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on
the top and a toothpick inserted in the center of the muffins comes out clean. (I use a small sharp knife. I am
trying to remember, if I learned that from Dorie.)