Ingredients
- 2 cups All Purpose Flour
- 1/2 cup Granulated Sugar
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 2 eggs
- 1/4 cup Cooking Oil
- 1/2 cup Milk
- 1 cup Whole Cranberry Sauce
Directions
Measure flour, sugar, baking powder and salt into large bowl. Stir Thoroughly. Make a well in centre. In separate bowl beat eggs until frothy. Mix in oil, milk and cranberries. Pour into well. Stir to moisten. Batter will be lumpy. Fill muffin tins 3/4 full. Bake in 400F (200C) oven for 20-25 minutes. Makes 18 - 24 muffins.
TOPPING: Brush hot cooked muffin tops with melted butter. Sprinkle with granulated sugar.
FRESH CRANBERRY MUFFINS: Use coarsely chopped or whole cranberries instead of cranberry sauce. Add a bit more milk just so batter is not too stiff to spoon out.
I haven't tried this one yet, but would be interested to know how they turn out if you use it.
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Submitted 6/13/05.
Source: Company's Coming
Submitted By: Loretta Gibbs
3/9/1996
Cranberry Muffins