2 teaspoons shortening or paper liners
1 3/4 cups all-purpose flour
1/3 cup sugar plus 2 tablespoons, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 cup fresh cranberries, rinsed, coarsely chopped
Preheat the oven to 400 degrees. Grease twelve 2 1/2 inch muffin cups
or line with paper liners; set aside.
In a medium mixing bowl, combine the flour, 1/3 cup sugar, baking powder and
salt. Make a well in the center of the flour mixture; set aside.
In a separate mixing bowl, combine the egg, milk and cooking oil. Add the egg
mixture to the flour mixture and stir just until moistened. Batter should be
lumpy.
In a small bowl, thoroughly combine the cranberries and remaining 2 tablespoons
sugar. Fold the cranberry mixture into the batter.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 20
minutes or until golden. Remove from oven and cool in muffin pans on wire rack
for 5 minutes. Remove from pans and serve warm. Makes 10 to 12 muffins; 1 per
serving.
Food footnote: This recipe from "Better Homes and Gardens New Cook Book" is Susan Sikora's favorite. She bakes the batter in mini muffin pans and then dips the tops of the warm muffins in a glaze. She uses 1/2-1 cup confectioners' sugar and enough orange juice concentrate to achieve a medium liquid consistency.
186 calories (33% from fat), 7 grams fat (1 gram saturated fat), 28 grams carbohydrate, 3 grams protein, 209 mg sodium, 24 mg cholesterol, 37 mg calcium, 1 gram fiber.