Don't get "bogged" down with bad recipes....

When we were traveling back from WI for Thanksgiving, we stopped at Walmart (as usual.) As I was picking up some snacks for the car, I noticed fresh cranberries on sale for $0.99/bag!!! And they were fresh Wisconsin cranberries besides! I picked a few bags--I love to have them on hand in the freezer. (In fact, I am kind of obsessed with cranberry stuff....) I will share some of my top cranberry recipes over the next few weeks.

Here is one of my favorite cranberry recipes. I used to make them for my husband's soccer team and I always got requests for more. :-) These muffins MELT in your mouth!

Batter:
1 egg
6 T. milk
6 T. butter or margarine, softened
1 1/4 cups all-purpose flour
3 t. baking powder
6 T. superfine sugar (I use regular old sugar and it works fine :-)
2/3 cup frozen cranberries, partially defrosted

Topping:
2 T. superfine or confectioner's sugar
1 t. cinnamon

1. Preheat oven to 350 degrees. Grease and flour 2-3 muffin tins (15 cups).
2. Whisk together the egg and milk. Beat in the softened butter or margarine.
3. Sift together the flour and baking powder and stir into the mixture with the sugar. Mix thoroughly until smooth, then add the cranberries, folding them in gently.
4. Spoon the mixture into the muffin tins, filling them 3/4 full. Mix the topping ingredients together and sprinkle over the muffins. Bake for 20 minutes, or until firm to the touch. Let the muffins cool in the tins for 2-3 minutes, then turn them out and serve immediately.

Makes 15
Prep time: 10 minutes
Cooking Time: 20 minutes

(Taken from The Cranberry Cookbook--Hamlyn)