Cranberry Muffins Recipe

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.