Cranberrry Chocolate Chunk Muffins

WIN_20141006_100928 (2)Why aren’t cranberries as popular as pumpkin this time of year? Why is every magazine, recipe website, and food blog full of pumpkin recipes but almost completely empty of recipes containing the humble cranberry?

Here in my solitary kitchen, I am going to buck the trend and let cranberry chaos reign in my kitchen. Each Monday from now until I run out of cranberries, I am going to post a recipe using cranberries. Some recipes will be savory. Some recipes, like this one, will be sweet.

I would have never thought to put cranberries and chocolate together but the sweet/tart combination is wonderful. I think these muffins have surpassed my chocolate ricotta muffins as my all time favorites.

Cranberry Chocolate Chunk Muffins

1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 TBS canola oil
1/2 cup sugar
3 TBS lightly beaten egg
3/4 tsp vanilla
1/2 cup buttermilk
3/4 cup cranberries
6 TBS chocolate chunks

Spray a muffin pan with non-stick cooking spray; set aside. In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar, mix well. In another bowl, combine the milk, oil, vanilla, and egg. Mix the wet ingredients with the dry ingredients, mix until just moistened. Fold in the cranberries and chocolate chunks. Fill the cups 2/3 full. Bake at 375 degrees for 18-2 minutes or until golden. Remove from the muffin cups and allow to cool.


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