Cranberry muffins

Here’s a delightful recipe for cranberry muffins that are perfect for breakfast or as a snack:

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice or vinegar)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix Wet Ingredients: In another bowl, combine the oil (or melted butter), eggs, buttermilk, and vanilla extract. Whisk until well combined.

4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.

5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious cranberry muffins!