best cranberry muffins

How To Make best cranberry muffins

• 1

  Stir flour to aerate.
• 2

  Mix the 2 tablespoons sugar with cinnamon.
• 3

  Coarsely chop cranberries with knife.
• 4

  Generously butter a 12 cup muffin pan.
• 5

  In a small saucepan or skillet, melt butter; set aside to cool.
• 6

  In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.
• 7

  In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
• 8

  Add to flour mixture; stir quickly and lightly just until flour is almost dampened.
• 9

  Add cranberries; lightly stir in; do not beat.
• 10

  Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.
• 11

  Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup.
• 12

  Bake in a preheated 375 degree oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.
• 13

  If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven.
• 14

  To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350 degree oven for 10 minutes.
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