Cranberry-Cider Muffins

While the weather has been wacky here in NJ this year, there has been a definite chill in the air more often than not this month.  Perfect baking weather!  We received cranberries in our CSA recently, and I decided to make cranberry muffins with them.  YUM!

First, I assembled the ingredients (mostly to photograph, but also to be prepared):

Then, I mixed together 1/2 cup grassfed butter and 1 cup of coconut palm sugar.  That's John's favorite sugar to bake with at the moment.  

They were beaten together, and then 2 pastured eggs were added to the mix, one at a time.

In a separate bowl, I stirred together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.

I slowly poured the dry ingredients into the first bowl.  

As I did that, I also added in 1 tsp and 1/2 a cup of Apple Cider.  Every recipe I saw called for orange juice, but I didn't have any.  I decided to go seasonal and use the cider.  

Now, it was time for the cranberries.  I chopped up 2 cups in the food processor.

When they were all chopped, I folded them into the batter. 

Each was spooned into a muffin spot for baking.

After 25 minutes at 375* they looked like this: