Ginger Cranberry-Blueberry Muffins (KIDS BAKE THANKSGIVING)

Kids may need a little help chopping cranberries but otherwise should have little trouble here. The original recipe, from which this one is adapted, was called “Joseph Nichols Tavern Blueberry Muffins.” I know little else about it except I've made some variation of them for 40 years and they're always perfect. These would be lovely for Thanksgiving morning breakfast or on the dinner table.

Makes 1 dozen muffins

Ingredients

2 cups (240 grams) unbleached, all-purpose flour
½ cup (50 grams) sugar
1 teaspoon salt
2 teaspoons baking powder
1 cup (250 ml) milk
1 egg
1/3 cup (80 ml) neutral oil such as canola
1½ teaspoons EACH: grated fresh ginger and grated orange rind
3/4 cup (2.6 oz/75 grams) fresh or frozen coarsely chopped cranberries
½ cup (4 oz /95 grams) blueberries

Instructions

Preheat oven to 400 F. Grease a 12-count muffin tin.
In large bowl, mix dry ingredients (flour, sugar, salt, baking powder) well. In separate 2-4 c measuring cup or small bowl, beat together the wet ingredients (milk, egg, oil, ginger, and orange rind.) Pour milk mixture into bowl of dry ingredients and mix briefly. Add cranberries and blueberries. Stir until just blended.
Using a large sprayed ice cream scoop, divide the batter between well-greased muffin cups. (Or use paper liners.) Bake 13-16 min. OR until just barely done. Muffins should be golden brown on the sides but still pale (but kind of firm) on top. Remove from tin using a small offset spatula and cool briefly on a rack. Turn out into basket and serve warm with butter.
Best eaten within a day or two. Store in a gallon plastic bag at room temperature for 2 days, in the refrigerator for a week, or in the freezer for 2-3 months