Despite my doubts and hesitations, this recipe produced a satisfying muffin ~ tart fruit in a pleasingly moist, mildly sweet crumb. The entire batch managed to disappear between two of us over the course of a weekend :)
The trick is to let the batter sit for 20 minutes.* The acid of the lemon juice has to interact with the baking soda in order for the muffins to rise. (Otherwise they can be made with an additional 1 tsp of baking powder. I didn't happen to have any on hand.)
1-½ cups (your choice of) flour
2 tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp ground cloves
pinch each of nutmeg, allspice, ground ginger
1-½ cups dark brown sugar
¼ cup olive oil
juice of an entire lemon
1 can of pureed pumpkin
2 medium eggs
2 cups fresh cranberries
Mix the first set of dry ingredients well in a medium sized bowl.
Mix the moist ingredients in a larger bowl.
Add the eggs one at a time to the wet mixture.
Then incorporate the dry ingredients into the wet. Do not over mix.
Fold whole cranberries in and let the batter sit for 20 minutes or so*, while the oven is heating up to 400℉. Spoon into papered or oiled muffin tin(s). Bake till edges and top peaks are brown, about 25-35 minutes, depending on the size of the muffins.
An enjoyable way to use the cranberries and canned pumpkin remaining from the holidays.