Eatables

With cranberries in season, now is the time to make delicious foods using them. Though fresh cranberries taste the best, these muffins can be made year round with dried cranberries. Either way, they a make a pretty yummy breakfast. The mix of the two types of berries creates a dynamic flavour too. Enjoy :)

Prep time: 10 minutes
Bake: 20-25 minutes
Makes: 12 muffins

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup oil
• 1/2 cup fresh or sweetened dried cranberries
• 1/2 cup fresh or frozen blueberries
• 2 teaspoons sugar

Steps

1. Preheat your oven to 400°F. Grease a 12-cup muffin tin.
2. In a medium mixing bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, mix egg, milk and oil together.
4. Add liquid to dry ingredients, stirring just until it is moist. Gently stir in blueberries and cranberries.
5. Fill muffin cups with batter and then sprinkle muffins with remaining 2 teaspoons sugar.
6. Bake for 20 to 25 minutes or until golden brown. Remove muffins from the pan and cool on wire rack. I like eating fresh and warm out of the oven.

Credit! Recipe thanks to Ocean Spray.