Yield: 12 muffins
|½ cup||Sugar; divided|
|2 cups||Flour, all-purpose|
|4 teaspoons||Baking powder|
|1 \N||Egg; beaten|
|3 tablespoons||Butter; melted|
Put cranberries through food chopped; mix with ¼ cup sugar. Combine remaining sugar, flour, baking powder and salt. Combine egg, milk, and butter; add to dry ingredients. Stir only until dry ingredients are moistened. Fold in sweetened cranberries. Fill greased muffin pans ⅔ full and bake at 425 degrees for about 25 minutes.
SOURCE: Southern Living Magazine, June, 1973.
Typed for you by Nancy Coleman.