The only time I ever used to think about cranberries was around Thanksgiving time. I discovered this weekend that they are great to use in baking. I ate two of these muffins after breakfast on Saturday and had to restrain myself from eating more!!! You can find dried cranberries at the store in the same section as you would find raisins.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one second grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
2 cups white flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine (melted)
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 tablespoon white sugar
Preheat oven to 375. Line twelve muffin tins with paper liners and set aside. Mix all ingredients together by hand with large spoon in the order shown. Pour batter evenly into the twelve muffin tins. Sprinkle the tops of the muffins with the 1/2 tablespoon of sugar. Bake 15-18 minutes or until a toothpick inserted in the middle comes out clean. Let cool on rack about 10 minutes.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/