Defrosting the Fridge! And cranberry muffins!

I never thought that I would again have a refrigerator that I would have to defrost. I remember having one many years ago as a student but since then I've either bought my own or rented somewhere that had one that didn't need defrosting. Why is this such a problem? I just don't like doing it and keep putting it off. Today I can't put if off another moment since I can no longer get anything past the wall of ice guarding the entrance to my tiny freezer compartment. In fact, I only just managed to get the food in it, out. (As a side bar for those who don't live in the UK, you need to know that there are still many people living with only an under-the-counter refrigerator that takes very little, especially in the freezer.) (Please don't chastise me for saying that when, yes I know, there are many people who live without clean water, let alone a frost-free refrigerator!)

I used to long for a North American refrigerator but I would need a much larger kitchen so for now I cope and for as long as possible ignore the tell tale signs of glaciation. Where is all this leading me? To recipes to use up some of the interesting items I have found lurking at the back. For example there are two partially used jars of cranberry sauce. One is definitely from this past Christmas. I'm not sure about the other. However, there isn't any mold so I'm going to bake something with them. I remember a recipe for muffins using left over sauce so here it is. It's especially good for the day after Christmas or Thanksgiving when you have so much left over sauce!

Cranberry Muffins

2 cups flour (8oz cups)
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1 cup cranberry sauce
1/4 cup oil
1 cup cranberry sauce
1/4 cup oil
1 egg
1 cup milk

400F (200C) for 20 minutes

1. In a large bowl, sift together the flour, baking powder, sugar, and salt.

2. Stir in the cranberry sauce. In another bowl, beat the oil and egg slightly.

3. Stir in the milk and pour into the flour mixture. Stir until just moistened.

4. Drop batter into well-buttered muffin tins - about 18 - and bake.

These are best eaten warm!

I have some frozen cranberries as well so I must go off and see what I can do with those.