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MUFFINS - Cranberry-Maple Muffins
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Source: Cooking at a Glance - Breads & Muffins
| Cranberry-Maple Muffins For the Muffins: | |
| 1 3/4 cups | all-purpose flour |
| 1 1/2 teaspoons | baking powder |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 | beaten egg |
| 1/2 cup | maple-flavored syrup |
| 1/2 cup | milk |
| 1/4 cup | butter, melted |
| 1/2 cup | dried cranberries |
| cherries, alternative | |
| raisins, alternative | |
| chopped fresh cranberries, alternative | |
| For the Icing: | |
| 1/2 cup | sifted powdered sugar |
| 1/4 teaspoon | maple flavoring or vanilla |
| 2 to 3 teaspoons | milk |
DIRECTIONS
FOR THE MUFFINS:
Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, milk, and melted butter or margarine. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in dried cranberries or cherries, raisins, or chopped fresh cranberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden brown. Transfer muffins to a wire rack.
FOR THE ICING:
In a small mixing bowl combine powdered sugar, 1/4 teaspoon maple flavoring or vanilla, and enough milk to make a smooth icing of drizzling consistency. Drizzle over muffins.
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