Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?
To tame the harsh bite of the cranberries found in most cranberry-nut muffins, we chopped the cranberries in a food processor and tossed them with confectioners’ sugar and a little salt (which we often use to tame the bitterness in eggplant...