Cranberry Muffins (Taste of Home)

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.)

• Ready In: 20 mins
• Serves: 12
• Yields: 12 muffins

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

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