Monday, 28 October 2013

Cranberry Muffins

These are by far the best way to use leftover cranberry sauce, in fact they are so good it is worth buying the sauce just to make them.
 
 
Cranberry Muffins

1 c. flour
1 c. whole wheat flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. cranberry sauce

Mix together flours, sugar, baking powder and salt, set aside. Mix egg, oil, milk, vanilla and cranberry sauce. Add dry ingredients until just blended. Fill lined muffin cups 2/3 full. Bake at 375 for 20 minutes.

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