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.
Great recipe. When I first mixed dry ingredients with wet, it was a little too dry to mix fully, so I added a tablespoon of milk. (Might be because I used half all-purpose and half wheat flour.) The batter was really thick, so I was nervous they might not turn out. However, I was happy to find that they came out fluffy and delicious.
Nov 10, 2010
I have made lots of recipes for muffins. This is by far the best. It worked the first time and is perfect just as written. I did use a large tablespoon of frozen OJ concentrate substituted for juice and zest, since I had no oranges.