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
- 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.
- 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.