Submitted by: Colleen and Jeff Prentiss
Prep time: 25 minutes Baking time: 30 minutes Oven Temp: 400 degrees
Piquant cranberries dot the appealing sticky coating of these tender raisin muffins. They make a Sunday morning breakfast treat in autumn or winter, with fluffy scrambled eggs and well browned sausage links!
For 12 muffins, you will need the following:
1 cup cranberries, stems removed
1/2 cup (1/4 lb) butter, melted
1/2 cup firmly packed light brown sugar
2 cups all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup raisins
1 egg
1 cup milk
Preparation: Cut cranberries into halves, divide evenly into 12 greased or nonstick-coated 3-inch muffin pans. Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar.
In a mixing bowl stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl beat egg, mix in milk and remaining melted butter. Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened. Spoon batter over cranberries in prepared muffin pans, dividing it evenly.
Bake at 400 degrees until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops. Then turn muffins out carefully and serve upside-down.
Tips: Muffins can be baked ahead, if you wish, then frozen. Reheat at 350 degrees about 30 minutes.
