INGREDIENTS
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1 cup cranberries, quartered
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8 tablespoons sugar, divided
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1-3/4 cups all-purpose flour
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2-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 egg
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3/4 cup milk
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1/3 cup cooking oil
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1 teaspoon grated lemon peel, optional
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Cinnamon sugar
DIRECTIONS
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Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl. In separate bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir only until mixed; do not overmix. Add berries and lemon peel. Fill greased standard or extra-large muffin cups with mixture. Sprinkle tops of muffins with cinnamon-sugar. Bake at 400° about 18 minutes for standard-size muffins or about 22 minutes for extra-large muffins.
- Yield: 12 standard-size
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Originally published as Cranberry Muffins in Country February/March 1991.
- Now, if you want to pretend it's healthy to eat 3-4 muffins with your evening tea, substitute sugar with brown sugar, substitute 1/2 flour with oats, I guess it will still taste good. And, of course, if you have a lot of physical activity, sports and otherwise, or you are a young child with quick metabolism, these muffins are exceptionally good.
- I halved cranberries, not quartered, worked fine. Cinnamon sugar is just a mix of ground cinnamon and brown sugar.
