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Cranberry Muffins

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  Cranberries 1 Cup (16 tbs), chopped (raw)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Egg 1
  Milk 1 Cup (16 tbs)
  Shortening 1⁄4 Cup (4 tbs), melted

Combine chopped cranberries and 1/2 cup sugar.
Sift flour, measure, and resift 3 times with baking powder, salt, and the 2 tablespoons sugar.
Beat egg, add milk and beat well; add melted shortening and immediately add all at once to dry ingredients, mixing until dry ingredients are just dampened; batter is not smooth.
Stir in cranberries with the last few stirs until just distributed, and quickly dip batter into well-greased muffin pans, filling 2/3 full.
Bake in hot oven (400° F.) for 20 to 25 minutes.

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