Updated Tuesday, November 27th, 2007
Yield: Makes 12 muffins.
These homemade cranberry muffins are so good, they go well with breakfast, lunch, or dinner. We also like them for a mid-day snack!
Place cranberries in bowl and sprinkle 2 tablespoons sugar over them. Set aside. Preheat oven to 400 degrees F. Grease muffin pans. Sift together flour, remaining 2 tablespoons sugar, baking powder, and salt in mixing bowl. Cut in shortening until crumbs are the size of small peas. Combine egg and milk in small bowl. Make hollow in center of flour mixture and add egg and milk to hollow all at once. Stir only until dry ingredients are moistened. Fold in cranberries. Fill greased muffin pans 2/3 full. Bake for 25 minutes. Serve warm.
In this issue: Summer Off the Beaten Path
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