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Cranberry Muffins

2 c All purpose flour
1 c Whole wheat flour
4 ts Baking powder
1 ts Salt
1/2 ts Baking soda
2/3 c Butter softened
1 c Sugar
2 Eggs
1 c Milk
2 c Halved cranberries
6 tb Sugar
2 md Grated lemon peel

Preheat oven to 375 deg. Grease muffin pans or line with paper muffin cups.

Sift flours, baking powder, salt and baking soda; set aside. Cream butter in large bowl. Gradually add 1 cup sugar, beating until smooth. Beat in eggs. Blend milk into batter alternately with sifted ingredients. Stir in berries, which have been tossed in 1/4 cup all purpose flour. Spoon into prepared muffin pans. Combine 4 to 6 tablespoons sugar with lemon peel in small bowl, rubbing between fingertips until sugar is moistened. Sprinkle evenly over batter. Bake until muffins are light golden and tester inserted in centers comes out clean, about 25 minutes. Serve warm or at room temperature.

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