maple cranberry muffins
 
of course, you can use raisins or fresh blueberries in these muffins 
if you prefer. but dried cranberries (sold as "craisins") are 
wonderful. 
 
1-3/4 cup  (400 ml) flour
1 tsp  (5 ml) baking powder
1/4 tsp  (1 ml) baking soda
1/4 cup  (50 ml) dried cranberries
1   egg
3/4 cup  (150 ml) plain yogurt
1/4 cup  (50 ml) maple syrup
1/3 cup  (75 ml) vegetable oil
 
 
in a large mixing bowl, stir together the flour, baking powder, baking 
soda and dried cranberries. if your child is helping you, make sure 
you have extra dried cranberries on hand because sometimes they 
disappear. mysteriously. 
in a smaller bowl, beat together the egg, yogurt, maple syrup and 
vegetable oil. 
pour the yogurt mixture into the flour mixture and stir it only until 
it's all moistened. resist the temptation to overbeat the batter - a 
few lumps are ok. spoon into greased muffin cups, filling them almost 
to the top. bake at 400 f (200 c) for 15 to 20 minutes, until very 
lightly browned on top. 
makes 6 to 8 large muffins. 
 
source: 
http://www.todaysparent.com/food/cookingwithkids/breakfast/article.jsp?content=911536 
 
 
 
 
 
 
(ID: 76828) Mirror: rec.food.recipes: Tue, Jun 8, 2004


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