FRESH CRANBERRY MUFFINS

By emailinaz

These muffins freeze well. bake them ahead, cool completely and store in freezer bags. to serve:thaw at room temperature. reheat in aluminum foil at 300; 10-15 minutes or until thoroughly heated.

options:blueberries and lemon rind
chopped apple, pear,or
pineapple an cinnamon
mashed bananas and allspice

Ingredients

• 2 c all purpose flour
• 2/3 c sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 c chopped fresh cranberries
• 2/3 c 2% reduced-fat milk
• 1/4 c butter, melted
• 1 tsp grated orange rind
• 1/2 tsp vanilla extract
• 1 large egg
• cooking spray

Details

Servings 12

Preparation

Step 1

1)preheat oven to 400.

2) lightly spoon flour into dry measuring cups; level with a knife. combine flour, sugar, baking powder, and salt in a large bowl;stir well with a whisk. stir in cranberries; make a well in center of mixture. combine milk, butter, rind, vanilla and egg; add to flour mixture, stirring just until moist.

3) spoon batter into 12 muffin cups coated with cooking spray. bake at 400 for 18 minutes or until muffins spring back when touched lightly in center. remove muffins from pan immediately; place on a wire rack.