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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 2 cups cranberries, picked over and coarsely chopped
- 1 1/4 cups sugar
- 1/2 tsp. grated nutmeg
- 2 cups unbleached white flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 large egg
- 1/2 stick ( 1/4 cup) unsalted butter
- 1 cup low-fat milk
Method
- Preheat oven to 400F.
- Grease 16 standard-size muffin pan cups.
- In medium saucepan, combine cranberries, 1 cup of sugar and nutmeg and cook over medium-high heat, stirring, until sugar is dissolved.
- Cook mixture 5 minutes.
- Remove pan from heat.
- In large bowl, mix flour, baking powder, and remaining 1/4 cup sugar.
- In small bowl, mix egg, butter and milk and stir mixture into dry ingredients just until evenly blended.
- Divide half the batter among prepared muffin cups.
- Top with cranberry mixture, then cover with remaining batter.
- Bake until golden, 20 to 25 minutes.
- Let muffins cool in pan on wire rack for 5 minutes, then remove from pan to rack to cool completely.
