3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 2/3 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup coarsely chopped fresh cranberries
2 tablespoons cinnamon sugar
Preheat oven to 350ºF. Grease muffin tins thoroughly with cooking spray, set aside.
In a bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix together with a whisk. In another mixing bowl, combine the egg, buttermilk, oil, and vanilla. Pour the wet mixture into the flour mixture- stir just until combined. Gently fold the walnuts and cranberries into the batter. Scoop batter into muffin cups. Lightly sprinkle the tops of each muffin with cinnamon sugar.
Bake for about 30 minutes, or until a toothpick inserted into a muffin comes out clean.
Makes about 18 standard size muffins.
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 2/3 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup coarsely chopped fresh cranberries
2 tablespoons cinnamon sugar
Preheat oven to 350ºF. Grease muffin tins thoroughly with cooking spray, set aside.
In a bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix together with a whisk. In another mixing bowl, combine the egg, buttermilk, oil, and vanilla. Pour the wet mixture into the flour mixture- stir just until combined. Gently fold the walnuts and cranberries into the batter. Scoop batter into muffin cups. Lightly sprinkle the tops of each muffin with cinnamon sugar.
Bake for about 30 minutes, or until a toothpick inserted into a muffin comes out clean.
Makes about 18 standard size muffins.
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