Recipes

Double Berry Muffins

A delicious breakfast and snacking muffin.

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 dried cranberries

1/2 cup fresh blueberries, rinsed and dried

2 teaspoons sugar

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.
In a medium-sized mixing bowl, combine flour, sugar, baking powder and salt.
In a small bowl, combine egg, milk and oil.
Add the liquid ingredients to dry ingredients, stirring until dry ingredients are just moistened.
Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter; sprinkle muffins with remaining 2 teaspoons of sugar.
Bake for 20 to 25 minutes or until muffins are golden brown; remove from pan and let cool on wire rack. Serve warm.

Season:	Fall
Course:	Dessert