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Prep Time: 30 min
Cook Time: 0 min

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Ingredients

For 12 Servings

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1 cup fresh cranberries, quartered
8 tbsp sugar, divided
1-3/4 cups king arthur unbleached all-purpose flour
2-1/2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 tsp grated lemon peel , optional
cinnamon-sugar

Directions

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1 Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
2 In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or jumbo muffin cups. Sprinkle with cinnamon-sugar.
3 Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins.

Directions

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1. Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.

2. In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or jumbo muffin cups. Sprinkle with cinnamon-sugar.

3. Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins.

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