Fresh Cranberry Muffins

Cooking Light

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, sugar, baking powder, and salt in a large bowl; stir well with a
whisk. Stir in cranberries; make a well in center of mixture. Combine
milk, butter, rind, vanilla, and egg; add to flour mixture, stirring
just until moist. Spoon batter into 12 muffin cups coated with cooking
spray. Bake at 400 degrees for 18 minutes or until muffins spring back
when touched lightly in center. Remove muffins from pan immediately;
place on a wire rack.

YIELD: 12 servings (serving size: 1 muffin)


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