Bobs Red Mill, Dried Cranberries, 16 oz (453 g)

Cranberry Breakfast Muffins

• 1 cup Sugar
• 1/2 cup Butter
• 3 large Eggs
• 1 1/4 cup Bob's Red Mill Unbleached White Flour
• 1/2 cup Bob's Red Mill Soy Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/4 tsp. ground Nutmeg
• 3/4 cup Buttermilk
• 1 cup Bob's Red Mill dried Cranberries

Topping:

• 1/4 cup Melted Butter
• 1/3 cup Sugar
• 2 Tbsp. Grated Orange Peel

Preheat oven to 375�F. Place twelve foil muffin liners into a muffin pan, set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add Cranberries and mix lightly with batter. Pour batter into prepared muffins tins. Bake 20-25 minutes.

Note: These muffins will rise only slightly above the muffin pan.

Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired.

Yield: 12 regular size muffins

Keeps best refrigerated or frozen