Sweetened-Dried Cranberry Muffins

  • Yield 1 1/2 to 2

Sweet dried cranberries stud these tender muffins, perfect for breakfast or dinner.


4 eggs
2 cups sugar
2 cups milk
2 to 3 cups sweetened dried cranberries
1 cup vegetable oil
4 cups sifted flour
4 1/2 teaspoons baking powder


  1. Preheat oven to 350F. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add all sweetened-dried cranberries at once. Stir gently but do not over mix.
  2. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of cups. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist.



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