I have a freezer full of cranberries that I bought around Thanksgiving time and decided that i I really need to start using them. This is the same recipe I used for the blueberry muffins. A very versatile go to recipe.
1 1/2 cups (all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen cranberries (cooked down with sugar)
- Preheat oven to 400º F
- In a small sauce pan cook cranberries with about 1/2 cup sugar and 1/3 sup water. Cook until broken apart and slightly thick. Set aside to cool
- In a large bowl whisk flour, sugar, baking powder and salt,
- Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined. Fold in blueberries, don't overmix. Fill muffin lined muffin tins and bake for 15-20 minutes until golden.
Enjoy!
thanks for stopping by, have a wonderful week and Always Remember to Find the time to do ALL the things You L♥ve.
Donna
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