Email to Cat      

Classic Cranberry Muffins

Source of Recipe


From "Very Cranberry" by Jennifer Trainer Thompson






List of Ingredients



• 1 egg
  
• 1/3 cup canola oil
  
• 1 cup buttermilk
  
• 1-3/4 cups all-purpose flour
  
• 1 cup sugar, plus additional for sprinkling
  
• 1 tsp salt
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1-1/2 cups fresh or frozen cranberries, coarsely chopped
  
• 1/2 cup sliced almonds
  






Instructions



1. Preheat the oven to 350° F. Spray 12 muffin cups with vegetable-oil cooking spray.
   
   
2. In a large bowl, combine the egg, oil and buttermilk. Whisk to blend. In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda. Stir to blend well. Add the dry ingredients to the wet ingredients, stirring just until blended; the batter will be lumpy. Fold in the cranberries and almonds.
   
   
3. Fill each prepared muffin cup three-fourths full with batter. Sprinkle each muffin with sugar. Bake for 25 minutes, or until an inserted toothpick comes out clean. Let cool for 5 minutes in the pan, then unmold onto wire racks.
   
   Makes 12 muffins.