Summer Fall Muffins
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Vegetable oil||5 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cranberries||1 1⁄2 Cup (24 tbs) (or dates)|
Preheat oven to 375°F.
Grease a 12-cup muffin pan.
In a mixing bowl, combine flour, sugars, baking powder, cinnamon, and salt.
In a separate bowl, beat eggs, oil, and milk until well blended.
Add egg mixture to flour mixture; beat just until batter is moistened.
Stir in dates.
Fill muffin cups 2/3 full.
Bake for about 2 minutes.
Remove muffins from pan immediately; cool on a wire rack.