Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com.
Serves 12 (1 muffin per serving)
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh cranberries, chopped
- 2/3 cup 2% reduced-fat milk
- 1/4 cup butter or stick margarine, melted
- 1 teaspoon orange rind, grated
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- cooking spray
Preheat oven to 400°. Coat a muffin tin with cooking spray.
Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture.
Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating.