Did you know...

that Wisconsin produces more cranberries than Massachusetts? I thought they were totally a Cape Cod thing, but it turns out that the dairyland brings us more than just dairy. I bought four pounds of them at the farmers' market back in the fall, made delicious cranberry muffins and cranberry sauce with one pound of them, and froze the other three pounds. Some of the remaining three pounds will definitely go toward making more of these muffins.

Cranberry Muffins
based on a recipe from Cooking Light

1 3/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1- 1 1/4 cup cranberries, rinsed
2/3 cup milk
2 tsp butter, melted
1 tsp orange zest
1/2 tsp vanilla extract
1 egg

Preheat oven to 400°. Combine first four ingredients in a large bowl and stir in cranberries. In a separate bowl, mix the remaining ingredients. Add the wet ingredients to the dry in two batches, stirring in between the batches. Put 12 paper muffin cups into a muffin tin and spoon in batter. Bake for about 18 minutes, until a toothpick comes out clean. Remove muffins from tin and let cool on a rack.

Note: I substituted 1/4 cup of the flour with cornmeal, which gives a bit more texture and flavor.