Makes about 18 standard size muffins
1 box cake mix
Whole berry cranberry sauce
For this quick and easy recipe we are going to cheat, but don’t tell anyone. Start with a box of your favorite cake mix. You may use white, yellow or spice mix. Follow the manufacturer’s directions. You may add a touch of your favorite spices; I like a bit each of cinnamon, ginger and nutmeg.* You will need three six-hole standard size muffin tins. Prep them with non-stick spray. Be sure to spray the top surface of the tins as will. This makes it easy to remove the muffins in the event they rise enough that they spill over the cups a bit. Fill the holes three-quarters of the way. Put a teaspoonful of the cranberry sauce on top and gently shove it partially into the batter. Put into the pre-heated oven and bake according to the manufacturer’s directions. Allow to cool for a few minutes before trying to remove from the pans. Serve warm. These make an excellent breakfast the day after Thanksgiving.
* For cake you want a smooth texture, a good muffin however, should have a pebbly, crumbly texture. To achieve this you must be careful not to over mix the batter. Do not use an electric mixer. Use a large spoon and using as few strokes as possible, mix only until all the dry ingredients are moistened. It doesn’t matter if the batter is still lumpy; in fact, it’s preferable.