Best Cranberry Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
1 1/2 cup: Unsifted flour,
2 tsp: Baking powder,
1/2 tsp: Salt,
1/2 cup: Sugar,
1 large: Egg,
1/2 cup: Milk,
1 cup: Fresh cranberries,
2 tbsp: Sugar,
1/4 tsp: Cinnamon,
Directions:
Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon.
Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the
flour, baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white;
beat in milk and melted butter. Add to flour mixture; stir quickly
and lightly just until flour is almost dampened. Add cranberries;
lightly stir in; do not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan
cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon
cinnamon-sugar over batter in each cup.
Bake in a preheated 375~ oven until golden brown and a cake tester
inserted in the center comes out clean - 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them
in the pan to prevent steaming and keep in a warm oven. To reheat
cold muffins, place them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.
Source from luhu.jp
Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the
flour, baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white;
beat in milk and melted butter. Add to flour mixture; stir quickly
and lightly just until flour is almost dampened. Add cranberries;
lightly stir in; do not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan
cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon
cinnamon-sugar over batter in each cup.
Bake in a preheated 375~ oven until golden brown and a cake tester
inserted in the center comes out clean - 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them
in the pan to prevent steaming and keep in a warm oven. To reheat
cold muffins, place them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.
Source from luhu.jp