Cranberry Muffins Recipe
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
3. Mix wet ingredients: In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be lumpy.
5. Fold in cranberries: Gently fold in the cranberries, being careful not to break them up too much.
6. Fill muffin tin: Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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