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Cranberry Muffins
by Dori Brooks
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1 ½ cups chopped fresh or frozen cranberries
1 ¼ cups sugar, divided 3 cups flour 5 teaspoons baking powder ½ teaspoon salt ½ cup butter, softened 2 eggs 1 cup milk 1 cup chopped nuts 1 teaspoon ground cinnamon |
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In a large bowl, toss the cranberries with ¼ cup of the sugar and set aside.
Combine the flour, baking powder, salt and remaining sugar in another bowl.
Cut in the butter until the mixture resembles crumbs. Add the milk, eggs and
cinnamon. Stir to combine. Carefully fold in the cranberries. Fill
paper-lined muffin tins about 2/3 full and bake at 400 degrees F for about
22 minutes.
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