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Cranberry Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups flour all-purpose or whole wheat
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup milk
  • 2 cups fresh or frozen cranberries whole or coarsely chopped

Method
 

  1. Preheat the oven to 350 degrees.
  2. Prepare the cranberries by cutting each fresh berry in half. One bag of fresh cranberries had enough fruit for 2 recipes of muffins, so I use ½ of the bag in this recipe, then chop and freeze the rest of the cranberries for another day.
  3. In a medium bowl, combine the flour, sugar, baking powder and salt. I like 1 cup of all-purpose flour and 1 cup of whole wheat flour.
  4. Next, add the liquid ingredients - the vegetable oil, milk and eggs. Stir until all the flour is incorporated, resulting in a thick batter.
  5. Add the cranberries and stir until they are evenly distributed.
  6. Line 12-15 muffin cups with paper muffin liners, or generously grease them instead.
  7. Distribute the batter into the cups. You can sprinkle the tops with additional sugar, if desired.
  8. Bake for 25-30 minutes.