I really like fresh cranberries they are so much better than the canned berry sauces. For some reason I never thought of them being used in a muffin recipe. I was running out of treats to go with my coffee so when I saw this Cranberry Muffins Recipe I thought I would give it a try. Cranberries are kind of sour; I wasn’t sure if the sweetness of the batter would incorporate into them or not. As it turned out, the cranberries blended very well with the other muffin ingredients. These muffins have a nice moist texture and are very good, and the color for the holidays, doesn’t get much better. I prepared the recipe as written. This is a very simple recipe. It takes very little time to put it together so you can have hot Cranberry Muffins on the table in about half an hour. Enjoy
1 1/2 cups of flour
1 cup of cranberries, either fresh or frozen
1 cup of Milk
½ cup of sugar
¼ cup of melted butter
1 tablespoon of baking powder
1 medium egg
1/8 teaspoon salt
Preheat oven to 375F-grease or spray muffin tins
1. In a large bowl mix together the flour, sugar, baking powder and salt.
2. In a separate bowl beat together the milk, melted butter and egg.
3. Mix the milk mixture into the flour until thoroughly moistened, and then fold in the cranberries.
4. 5. Fill muffin tins until 2/3 of the way full. Bake for 20-25 minutes or until browned, and when a tooth pick inserted in the muffins comes out clean.
Makes 12 regular size or 6 large muffins (increase cooking time for large 5 to 10 extra minutes)