A very special thanks to Mom for sharing this favorite quick and tasty muffin recipe. Cranberries have moderate levels of vitamin C, dietary fiber, and the essential dietary mineral, manganese. Enjoy this bursting little antioxidant!
1 c cranberries *
2 T sugar
2 c flour
1/4 c sugar
4 tsp baking powder
1 tsp finely shredded orange peel **
1/2 tsp salt
1 egg
3/4 c milk
1/4 c melted butter
In a medium bowl, toss cranberries and sugar - set aside.
Combine dry ingredients. Stir well.
In small bowl, combine wet ingredients. Make a well in the flour mixture and add wet and cranberries. Stir until just moist. Batter should be lumpy.
Spoon into greased muffin tins - 3/4 full.
Preheat oven to 400. Bake for 15 minutes or until golden brown.
Cool in tins for 5 minutes; then remove and serve warm.
*I freeze recently purchased fresh cranberries (they will keep a few months in the freezer) and then use them frozen in the recipe.
**I have omitted the orange peel since it was not on hand.
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