FRESH CRANBERRY MUFFINS

INGREDIENTS:

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup milk, or half and half
• 2 large eggs
• 1 1/2 tsp almond extract (or substitute vanilla extract)
• 2 cups fresh or frozen cranberries
• 3 Tbsp sparkling sugar, for topping (optional),

INSTRUCTIONS:

1. Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
4. 
5. Add the cranberries and fold to combine.
6. Divide the batter into the muffin tins, and top with the sparkling sugar. Bake for about 25 minutes until risen and just starting to turn golden on top.
7. Allow to cool in the muffin tins before removing.

NUTRITION

Calories: 216 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 29 mg · Sodium: 161 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 74 IU · Vitamin C: 2 mg · Calcium: 55 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.