Cranberry Muffin

Hello there, welcome to my new posting!

Aw. My cranberries and ricotta cheese muffin was too tasty, so my dinner buddy robbed them and there was no leftover. So today’s tanooki’s breakfast/brunch is still muffin but without ricotta cheese. I used butter to substitute creamy taste of ricotta cheese, and this came out as flavorful and fluffy/a little crunchy!

Which one do you like better? Now find out your answer! 🙂

<Today’s Recipe>

Cranberry Muffin




  • 50g unsalted butter
  • 40g sugar
  • 1 large egg
  • ½ cup cranberries
  • 40ml soy milk
  • 80g all purpose flour
  • ¼ teaspoon baking powder


  1. Preheat oven to 400°F
  2. Cream butter and sugar
  3. Add egg
  4. Add cranberries and soy milk
  5. Add powder ingredients mixture
    Be sure not to knead:)
  6. Pour dough to baking cups
  7. Bake them for about 20min~30min.

Woo hoo! Let’s make a cup of tea now!!

This time, I’m not gonna share them with my dinner buddy! 😛

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