Cranberry-Corn Muffins
INGREDIENTS:
-LISA CRAWLEY TSPN00B-
1 3/4 c Flour 3/4 c Milk
3/4 ts Salt 1 c Fresh Blueberries OR 1 c
1/3 c Sugar -canned blueberries;drained
2 ts Double-acting Baking Powder -OR 1 c Cranberries;chopped
2 Eggs 1 ts Grated orange or lemon rind
1/4 c Butter; melted
-LISA CRAWLEY TSPN00B-
1 3/4 c Flour 3/4 c Milk
3/4 ts Salt 1 c Fresh Blueberries OR 1 c
1/3 c Sugar -canned blueberries;drained
2 ts Double-acting Baking Powder -OR 1 c Cranberries;chopped
2 Eggs 1 ts Grated orange or lemon rind
1/4 c Butter; melted
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.