Tender and moist cranberry muffins, perfect for breakfast, brunch and snacking.
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
3/4 cup sour milk
1/4 cup vegetable oil
1 cup cranberries, chopped
1/2 cup granulated sugar
- Sift together flour, 1/4 cup sugar, baking soda, and salt into a bowl. Set aside.
- In a small bowl, combine 1 beaten egg, sour milk, and oil; blend well. Add egg mixture at once to dry ingredients; stirring just enough to moisten. Combine whole cranberries and 1/2 cup sugar; stir into the batter.
- Spoon the batter into prepared muffin cups, filling each cup to two-thirds full.
- Bake in a 375°F (190°C) oven for 20 minutes, or until golden brown. Remove from oven. Let completely cool.
Makes 12 muffins.