From the Gray Whale Inn Kitchen

Mystical Spice-Bloomed Cranberry Muffins


1/4 c. mascarpone cheese
1 tbsp. granulated sugar
1 tsp. pure almond extract
1-2/3 c. all purpose flour
2-1/2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon

1/4 tsp. freshly ground nutmeg
1 stick melted butter
1 large egg, slightly beaten
1-1/4 c. milk
1/2 c. dried cranberries
1 tsp. pure vanilla extract
1/4 c. turbinado sugar (raw sugar)


Preheat oven to 400 degrees.

In a small bowl combine mascarpone cheese, sugar and almond extract.

In a mixing bowl combine flour, baking powder, salt, cinnamon and nutmeg. Add butter, egg, cranberries, milk and vanilla. Stir until everything is moistened. Fill greased muffin cups 2/3 c. full. Place divided mascarpone mixture in center of each muffin. Top with remaining batter. Sprinkle muffins overall with divided turbinado sugar.

Bake in a preheated 400-degree oven for 15 – 20 minutes or until golden brown. Remove from oven and let cool on wire rack for 10 minutes before removing from pan. Serve warm or at room temperature.

Yield: 12 muffins

Submitted by Nikki Norman of Winter Park, Florida

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