1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups cranberries, fresh or frozen
1/2 cup chopped nuts
1/2 cup butter, melted
1 teaspoon almond extract
Delicious as a dessert or as mini-muffins for brunch or a gift.
Preheat oven to 350 degrees F. Grease one 9” pie pan.
Combine the flour, sugar and salt. Stir in the cranberries and the nuts and toss to coat. Stir in the butter, beaten eggs and almond extract. If you are using frozen cranberries the mixture will be very thick.
Spread the batter into the prepared pan.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean.
Serve warm with whipped cream or ice cream.
Spray muffin pan & use paper liners.
Bake 36 mini-muffins 25 minutes.
This recipe came from my daughter-in-law’s mother, 20-25 years ago.
I usually make mini-muffins. They keep well whether at room temp or in the freezer.