Easy Yummy Cranberry Muffins
Easy Yummy Cranberry Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
unbleached all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
slightly beaten |
|
| ¾ | cup |
butter
sour milk |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
cranberries
raw, chopped |
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
unbleached all-purpose flour
sifted |
|
| 59 | ml |
sugar
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
slightly beaten |
|
| 177 | ml |
butter
sour milk |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
cranberries
raw, chopped |
|
| 118 | ml |
sugar
|
|
Directions
Sift together flour, ¼ cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and ½ cup sugar; stir into batter.
Spoon batter into greased 2½-inch muffin-pan cups, filling 2/3rds full.
Bake in 400℉ (200℃). oven 20 minutes or until golden brow.
Serve hot with butter and homemade jelly or jam.
