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Shepherds Hill Homestead » Breads, Breakfast, Cookhouse » Cranberry Muffins

Cranberry Muffins

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup white sugar
1/4 cup vegetable oil
1 egg, beaten
3/4 cup milk
1 cup chopped cranberries tossed with a little flour to coat

Directions:

Preheat oven to 400 degrees.  Grease muffin pan or use paper liners.

Mix together flour, sugar, salt and baking powder. Set aside.

In another bowl mix beaten egg, milk and oil.  Add egg mixture to flour mixture all at once  and stir just until mixed – (batter should be lumpy). Fold in cranberries.

Fill greased muffin pans 2/3 full. Bake at 400 degrees for 18 – 20 minutes.   – makes 12 muffins

Angelia

Written by

"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Breads, Breakfast, Cookhouse

2 Responses to "Cranberry Muffins"

  1. Laura says:

    Do you use fresh cranberries chopped, or dried cranberries with sugar?
    Does it matter which to use?
    Also thank you and your family for providing wonderful inspiration in my life. You educate, inspire and renew many. Thank you so much!

    1. Angelia Angelia says:

      Thank you, Laura! I really appreciate your kind words!! I have used fresh and dried depending on what I have. Yes, I chop them up and you can also mix them in the food processor to make more of a pulp. One beauty in the filling is you can really use your imagination to come up with some wonderful concoctions. You could make several smaller braids and fill each one with a different filling – then you can play around with all kinds of ideas.

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