Name: Cranberry Almond Muffin
Prep time: 15 min
Cook time: 25 min
Ingredients: 3 cups all-purpose flour; 1 1/2 cups sugar; 3/4 tsp salt; 4 tsp baking powder; 2/3 cup vegetable oil; 2 eggs; 2/3 cup milk; 3 tsp almond extract; 2 cups cranberries (fresh, frozen or dried.)

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This week it seemed everything I was trying didn’t turn out for one reason or another. I tried making a cake but I forgot to add the baking powder so it didn’t rise. Then I tried making cookies but forgot when I put them in the oven and wasn’t watching close enough and they burnt so they had to be tossed.

I decided that I would try to make muffins but would actually pay attention to what I was doing. It’s funny that when you pay attention to how things seem to work.

This muffin I usually use blueberries with but I didn’t have any so I thought I would swap them for cranberries. When I make them with blueberries I make a crumble for them and omit the almond extract. I will post the blueberry recipe when I have some blueberries.

In the meantime, I hope you enjoy these muffins and I hope you have had better luck baking this past week than I have.

Ingredients

3 cups all-purpose flour

1 1/2 cups sugar

3/4 tsp salt

4 tsp baking powder

2/3 cup vegetable oil

2 eggs

2/3 cup milk

3 tsp almond extract

2 cups cranberries fresh, frozen or dried.

Directions

Preheat oven to 350 degrees F

Grease muffin tray and line with muffin liners

Whisk together flour, sugar, salt, and baking powder in a medium bowl and set aside.

Place vegetable oil into a 2-cup measuring cup, and add the eggs and enough milk to fill the 2-cup line.

Mix this with the flour mixture, I put everything into my stand mixer and mix on low.

Add almond extract.

Fold in cranberries.

Fill muffin cups to the top and bake for 20-25 min or until a toothpick comes out clean.

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