Cranberry Muffins
Submitted by;
Christy ~ Temonton, UT



Muffin Batter:
3/4 c. melted butter (1-1/2 sticks)
1 c. sugar
2 beaten eggs
2 t. baking powder
1/2 t. salt
1 c. dried cranberries
2 1/4 c. flour
1/2 c. milk
1/2 c. cranberry sauce (whole berry, not jellied)

Crumb Topping:
1/2 c. sugar
1/3 c. flour
1/4 c. softened butter (1/2 stick)

Line or grease 12-cup muffin pan.  Melt butter in bowl with dried
cranberries and set aside to plump up and cool.  In a large bowl blend
sugar, eggs, baking powder and salt.  Stir in cooled butter and
cranberries.  Add half of the flour and half of the milk.  Mix well and
add the rest of the flour and milk.  Mix thoroughly and add 1/2 c.
cranberry sauce.  

Fill muffin tins 3/4 full and set aside.  

Mix ingredients for crumb topping until crumbly.   Sprinkle on muffins.
Bake at 375 for 25 to 30 minutes.  

Cool.  

Store in a covered container.




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