Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt or 4 ounces 1/3 less fat Cream Cheese

*1 cup Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*1 and 1/2 cups All-Purpose Flour, sifted

*1/2 cup White Wheat Pastry Flour or All-purpose Flour

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Stir in:

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* 2 cups Raw/Fresh Cranberries, washed and chopped by pulsing in the food processor (Note: You can use whole frozen cranberries)

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Stir in Cranberries into muffin batter.

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Use a Muffin Pan and line with cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

Enjoy!

Lindy