1 c. all purpose flour
1/2 c. whole wheat flour
3/4 c. + 2 tsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/2 c. milk
4 tbsp. butter, melted
1 tsp. almond extract (I used vanilla because I didn't have almond on hand)
1 2/3 c. whole cranberries
1 tbsp. butter, cut in 12 cubes
1/4 tsp. ground cinnamon
1/2 c. sliced almonds (optional)
Heat oven to 375. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 tsp. sugar, cinnamon and almonds. Bake until test done, about 22 minutes.
These are very easy to make and the perfect muffin for breakfast, so tasty!
(Recipe thanks to Prevention magazine.)
1/2 c. whole wheat flour
3/4 c. + 2 tsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/2 c. milk
4 tbsp. butter, melted
1 tsp. almond extract (I used vanilla because I didn't have almond on hand)
1 2/3 c. whole cranberries
1 tbsp. butter, cut in 12 cubes
1/4 tsp. ground cinnamon
1/2 c. sliced almonds (optional)
Heat oven to 375. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 tsp. sugar, cinnamon and almonds. Bake until test done, about 22 minutes.
These are very easy to make and the perfect muffin for breakfast, so tasty!
(Recipe thanks to Prevention magazine.)
1 comment:
I'll have a muffin please! Looks so yummy! I love the new pic of snowy Pittsburgh. Looks like it was taken from your den window. (At least they know how to clear the streets there on the snowiest of days!)
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