Fresh Cranberry Muffins
ready in: 30-60 minutes
recipe id: 33183
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
non-stick cooking spray
Preheat oven to 400 degrees F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture.
Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 400 degrees F for 18 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; place on a wire rack.
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