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Cranberry Muffins
Ingredients:
1 c. fresh cranberries, quartered
8 Tbs.sugar, divided
1 3/4 c. flour
2 1/2 ysp. baking powder
1/4 tsp.salt
1 egg
3/4 c. milk
1/3 c. veg. oil
1 tsp. grated lemon peel,optional
cinnamon-sugar
1 c. fresh cranberries, quartered
8 Tbs.sugar, divided
1 3/4 c. flour
2 1/2 ysp. baking powder
1/4 tsp.salt
1 egg
3/4 c. milk
1/3 c. veg. oil
1 tsp. grated lemon peel,optional
cinnamon-sugar
Directions:
Sprinkle the cranberries with 2 Tbs. sugar; set aside. In a large bowl, combine flour, baking powder, salt and remaining sugar. In a small bowl, beat egg,
milk and oil; stir into dry ingredients just until moistened. Fold in cranberries and lemon peel if desired. Fill greased muffin cups 2/3 full. Sprinkle with cinnamon-sugar. Bake at 400 for 18 to 22 min or until muffins test done. Cool for 10 min; remove from pan to a wire rack. Yield: 1 doz.
Sprinkle the cranberries with 2 Tbs. sugar; set aside. In a large bowl, combine flour, baking powder, salt and remaining sugar. In a small bowl, beat egg,
milk and oil; stir into dry ingredients just until moistened. Fold in cranberries and lemon peel if desired. Fill greased muffin cups 2/3 full. Sprinkle with cinnamon-sugar. Bake at 400 for 18 to 22 min or until muffins test done. Cool for 10 min; remove from pan to a wire rack. Yield: 1 doz.
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