First Try at Muffins

Cranberry Muffins
From Better Homes and Gardens

1 3/4 cups all-purpose flour
1/3 cup + 2Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 cup coarsely chopped cranberries

1. Grease twelve muffin cups or the line with paper bake cups; set aside.
2. In a medium bowl combine flour, 1/3 cup of the sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.
3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Combine cranberries and 2 Tbsp of the sugar; fold into batter.
4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired sprinkle Streusel Topping over muffin batter in cups. Bake in a 400F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove for muffin cups; serve warm.

Streusel Topping

Combine 3 Tbsp all-purpose flour, 3 Tbsp brown sugar, and 1/4 tsp ground cinnamon. Cut in 2 Tbsp butter until mixture resembles coarse crumbs. Stir in 2 Tbsp chopped nuts.

Makes 12 muffins.

The final product: this was my first time making muffins that didn't involve cutting open a package. It really wasn't that much more difficult or even time consuming. The most difficult part was probably keeping the cranberries on the cutting board while cutting them; they kept wanting to shoot off the side if I hit one square on. The resulting muffins tasted pretty good. They weren't too sweet and had just enough tartness from the cranberries to keep your interest. For muffins, they were pretty moist although I think I'd still enjoy them more with a big glass of milk or maybe a nice mug of tea. They are a great festive breakfast/brunch item so try them this week for a Thanksgiving treat!