CRANBERRY MUFFINS
2 Cups Sifted all-purpose flour (sift before measuring)
Granulated sugar 1/4 Cup and 1/4 Cup
1 Tbsp. Baking Powder
½ tsp Salt
1 Cup Coarsely chopped cranberries
1 Cup Milk
Melted butter or margarine 1/4 Cup
2 Large Eggs
Preheat oven to 400F. Line muffin-pan cup with paper baking cup.
In a large mixing bowl, sift flour with 1/4 cup sugar, the baking powder and the salt.
Place cranberries in another bowl and add 1/4 cup sugar, toss to mix well.
Add cranberries to flour mixture and toss again.
In a 2-cup measuring cup, place milk and 1/4 Cup melted butter and then the eggs. Beat
all ingredients until thoroughly combined.
Using a fork, make a well in the center of the flour mixture and pour in the milk mixture all at once. Stir batter quickly with a fork just until moistened. Do NOT beat the batter; it
should be lumpy.
Quickly fill muffin cups and bake on center rack up to 25 minutes until golden brown.
May brush topis lightly with more melted butter and sprinkle with a little sugar if desired.
Makes 12 muffins. Calories 178 Fat 7 g or 63 calories from fat or or 35% fat.