Cranberry or blueberry muffins

30 servings

Ingredients

Quantity Ingredient
1¾ cup Flour
¾ teaspoon Salt
⅓ cup Sugar
2 teaspoons Double-acting Baking Powder
2 Eggs
¼ cup Butter; melted
¾ cup Milk
1 cup Fresh Blueberries OR 1 c canned blueberries;drained OR 1 c Cranberries;chopped
1 teaspoon Grated orange or lemon rind

Directions

LISA CRAWLEY TSPN00B

Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20-25 min.

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