Cranberry or blueberry muffins
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| ¾ | teaspoon | Salt |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Double-acting Baking Powder |
| 2 | Eggs | |
| ¼ | cup | Butter; melted |
| ¾ | cup | Milk |
| 1 | cup | Fresh Blueberries OR 1 c canned blueberries;drained OR 1 c Cranberries;chopped |
| 1 | teaspoon | Grated orange or lemon rind |
Directions
LISA CRAWLEY TSPN00B
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20-25 min.