2 large eggs
cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 cup light brown sugar, packed
1 1/2 cups fresh or frozen cranberries, chopped
8 tablespoons unsalted butter,
1 cup milk or cream
1 teaspoon vanilla
2 tablespoons sugar
Cinnamon & sugar to sprinkle
Directions - Cranberry Muffin Recipe:
Position the rack in the center of the oven. Preheat the oven to 400
degrees. Grease a standard 12-muffin pan or line with paper cups.
Rinse, drain, and dry cranberries. Chop cranberries and sprinkle with 2
tablespoons sugar and set aside.
In a medium-sized bowl whisk together flour, baking powder, salt, and
nutmeg. Mix thoroughly and set aside.
large bowl whisk together eggs, milk, brown sugar, warm melted butter
the flour mixture to the wet ingredients. Mix together with a few light
strokes, until the dry ingredients are moistened. Gently fold in
Do not over mix - the batter should not be smooth.
the cranberry muffin batter into the muffin cups. Sprinkle the top of
each muffin with cinnamon and sugar before baking.
Bake until a toothpick
inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let
cool for 2 to 3 minutes before removing from the pan. If not serving
hot, let cool on a rack.
Recipe yields 12 cranberry muffins.