Cranberry Muffins
The perfect muffin for winter holiday breakfasts.
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup vegetable or canola coil
1 cup chopped cranberries/2 tablespoons sugar OR 1 cup dried cranberries
DIRECTIONS:
Combine flour, sugar, baking powder, and salt.
Make a well in the center of the dry mixture.
In another bowl, beat egg. Add milk and oil to beaten egg.
Add liquid mixture to dry mixure. Stir together just until completely moistened. (The batter will be lumpy.)
Combine chopped cranberries with 2 tablespoons sugar. Or substitute dried cranberries, no additional sugar needed.
Stir cranberries into mixture.
Line muffin pan with baking cups.
Fill each baking cup 2/3 full.
Bake at 400° for about 20 minutes or until golden.
Makes 10 – 12 muffins.
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