| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dorcas, Breads |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 1/2 |
c |
Unsifted flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1/2 |
c |
Milk |
| 1 |
c |
Fresh cranberries |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely
chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the flour,
baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white; beat in
milk and melted butter. Add to flour mixture; stir quickly and lightly
just until flour is almost dampened. Add cranberries; lightly stir in; do
not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan cups,
filling each slightly more than half full. Sprinkle 1/2 teaspoon
cinnamon-sugar over batter in each cup.
Bake in a preheated 375~ oven until golden brown and a cake tester
inserted in the center comes out clean - 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them in the
pan to prevent steaming and keep in a warm oven. To reheat cold muffins,
place them in a covered pan or a closed paper bag in a preheated 350~ oven
for 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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