Wednesday, January 14, 2009
Saturday, January 10, 2009
Cranberry Muffins
2 cups flour
1/2 cup white 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
TOPPING:
butter or margarine, melted
white sugar, sprinkle
Measure flour, sugar, baking powder and salt into a large bowl. Stir thoroughly. Make a well in center.
In separate bowl, beat eggs until frothy. Mix in cooking oil, milk and cranberries. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 400 F oven for 20-25 minutes. Makes 18-24 muffins.
Topping: Brush hot cooked muffin tops with melted butter. Sprinkle with sugar.
Variation: Fresh Cranberry Muffins: Use coarsely chopped or whole cranberries instead of cranberry sauce. Add a bit more milk just so the batter is not too stiff to spoon out.
1/2 cup white 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
TOPPING:
butter or margarine, melted
white sugar, sprinkle
Measure flour, sugar, baking powder and salt into a large bowl. Stir thoroughly. Make a well in center.
In separate bowl, beat eggs until frothy. Mix in cooking oil, milk and cranberries. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 400 F oven for 20-25 minutes. Makes 18-24 muffins.
Topping: Brush hot cooked muffin tops with melted butter. Sprinkle with sugar.
Variation: Fresh Cranberry Muffins: Use coarsely chopped or whole cranberries instead of cranberry sauce. Add a bit more milk just so the batter is not too stiff to spoon out.
from Amber
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