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Cranberry & Almond Muffins




Source of Recipe


by Millie, from Country Living’s Country Mornings Cookbook


List of Ingredients




1¾ C all-purpose Flour
½ C wholewheat flour
¾ C sugar
1 T baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 C cranberries, ea cut in half
½ C sliced natural almonds
1/3 C butter {margarine}
1 C milk
1 large egg



Recipe



Heat oven to 375° for jumbo or 400° for regular muffins.

Generously grease six jumbo or 12 regular muffin cups. If you are using custard cups, arrange them on a small jellyroll pan for easier handling.

In a large bowl, w/fork, combine the flours, sugar, baking powder, baking soda, salt & nutmeg. Add the cranberries & almonds. Toss to mix well & set aside.

In a 1-qt saucepan, melt the better. Cool it slightly. Stir in the milk, the beat in the egg. Stir the liquid into the flour mix just until moistened; batter will be lumpy. Divide the batter equally among greased cups.

Bake the jumbo muffins 30~35 minutes or the regular ones 20 minutes. Muffins are done when a cake tester comes out clean.

Let the muffins stand 5 minutes before removing them from the cups.

Serve Warm.