Happy Monday, You Guys 😊
Hope you had a nice weekend! My youngest did. He was invited to a sledding birthday party on Sunday, so he had a lot of stories to share once he was home. Unfortunately, he also hurt his wrist though, however not due to the sledding. Apparently back at the birthday boy’s house, they played with a real punching bag, sans gloves!!! So voila, he hurt his wrist. Here is hoping we don’t have to take him to ER for an Xray. What a silly boy 😅
My husband was digging up garage, trying to find igloo maker. So yep, the boys in this house are preparing to build an igloo it seems. Our last igloo was back in 2018. I can’t wait 😊😊😊😊
But for today, here is a muffin recipe 😍
3/4 c halved firm fresh cranberries
1/2 c icing sugar
2 c strong baker’s flour
3 tsp BP
1/2 tsp salt
1/4 c sugar
1 egg
1 c milk
6 tbsp peanut oil
Grease muffin pan, set to side
In a bowl, mix halved cranberries with icing sugar, set to side
Crack an egg in a clean bowl, and beat lightly
In another bowl, mix dry ingredients, then add in milk, beaten egg, and peanut oil, until just combined
Fold in cranberries
Divide batter and bake for 20-25 mins on preheated 350 F
Cool on rack and enjoy!
Cranberry Muffins
Ingredients
- 3/4 c halved firm fresh cranberries
- 1/2 c icing sugar
- 2 c strong baker’s flour
- 3 tsp BP
- 1/2 tsp salt
- 1/4 c sugar
- 1 egg
- 1 c milk
- 6 tbsp peanut oil
Instructions
- Grease muffin pan, set to side
- In a bowl, mix halved cranberries with icing sugar, set to side
- Crack an egg in a clean bowl, and beat lightly
- In another bowl, mix dry ingredients, then add in milk, beaten egg, and peanut oil, until just combined
- Fold in cranberries
- Divide batter and bake for 20-25 mins on preheated 350 F
- Cool on rack and enjoy!
