April 25, 2010

Cranberry Muffins

These muffins are a delicious breakfast, a nice contrast of flavors. This is a good recipe for using the multitude of frozen cranberries from my freezer. Coincidentally, the muffins freeze well for future use.
Cranberry Muffins

1 3/4 cup flour (typically all-purpose, although some wheat can be used)
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 cup milk
1/4 cup of applesauce mixed with canola oil
1 cup fresh or frozen cranberries, halved

Grease 12 muffin tins. Preheat oven to 400ºF.

Combine flour(s), sugar, baking powder and salt in medium bowl. In separate bowl, combine remaining ingredients and mix well. Add the wet ingredients to the dry ingredients, and mix only enough to combine.

Divide batter evenly among muffin tins. Bake 20 minutes or until tops bounce back when pressed lightly.

Cool on a wire rack 5 minutes and then remove from muffin tin. Makes 12 muffins.

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