Cranberry Muffins

muffins

This recipe is from the Better Homes and Gardens Cookbook. It includes a base muffin recipe, with instructions for different fillings like berries, bananas, cheese, poppyseed, or oats. I’ve included cranberry, blueberry, and oat because those are the versions I’ve made so far. If you’d like the quantities for the others, leave a comment!

Muffins

• 1 3/4 c flour
• 1/3 c sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 3/4 c milk
• 1/4 c vegetable oil
• berries, oats, fruit, herbs, cheese, or other filling/enhancement

1. Combine flour, sugar, baking powder, and salt. Make well in center.

2. In another bowl, beat egg and combine with milk and oil.

3. Add liquid mixture to well in flour, stirring until just moistened.

4. For cranberry muffins, chop 1 cup cranberries in half and add additional sugar. As they are so tart, it is best not to add extra berries. For blueberry muffins, add 1 cup whole berries, with however many extra you’d like. For oatmeal, reduce flour to 1 1/3c and add 3/4c oats.

5. Spoon into muffin cups/tray. Cover with Streusel Topping, which is made by cutting butter into dry ingredients:
• 3 T flour
• 3 T brown sugar
• 2 T butter
• 1/4 tsp cinnamon

6. Bake at 400 degrees for 18 – 20 minutes or longer, depending on how quickly the Streusel becomes golden.

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