Cranberry Muffins (Taste of Home)

Name: Cranberry Muffins (Taste of Home)
Cook time: 20 min
Total time: 20 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 1 cup fresh cranberries, quartered (I use dried when no fresh are available); 8 tablespoons sugar, divided; 1 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg; 3/4 cup milk; 1/3 cup vegetable oil; 1 teaspoon lemon peel, grated (optional); cinnamon-sugar mixture

Submitted by EURrosa1

"The first time I ate cranberries was when I moved to the US, about 12 years ago. It was love at the first sight... Since I also love muffins, this is a big winner! (From "Taste of Home" magazine of June/July 1998.)"

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Ready In:: 20mins
Ingredients:: 10
Yields:: 12 muffins
Serves:: 12

ingredients

1 cup fresh cranberries, quartered (I use dried when no fresh are available)
8 tablespoons sugar, divided
1 ³⁄₄ cups all-purpose flour
2 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
1 egg
³⁄₄ cup milk
¹⁄₃ cup vegetable oil
1 teaspoon lemon peel, grated (optional)
cinnamon-sugar mixture

directions

Sprinkle cranberries with 2 tbsp sugar and set aside (skip this step for dried berries).
In large bowl sift flour, baking powder and salt together; add remaining sugar. Stir in cranberries.
Beat egg, milk, oil and lemon peel. Stir into dry ingredients, just until moistened.
Fill greased muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 400 F for 18-22 minutes.
Cool 10 minutes; remove to wire rack.