To Die For Cranberry Muffins

Things needed:

- 1 1/2 cup Flour

- 1 cup Sugar

- 1/2 t Salt

- 2 t Baking Powder

- 1/3 cup Vegetable Oil

- 1 Egg

- 1/3 cup Milk

- 1/3 cup Apple Sauce

- 1 t Vanilla Extract

- 1 cup Cranberries

- the zest of one lemon

- 2 Bowls, a Whisk, a Mixing Spoon, and Measuring Cups/Spoons

Directions:

1. Preheat oven to 400 degrees F. Greased Muffin Cups or line with muffin liners

 2. Combine all the dry ingredients ( flour, sugar, salt, and baking powder). Mix together with a whisk.

 3. In a separate bowl combine the vegetable oil, egg, milk, apple sauce, vanilla extract, and the lemon zest. Whisk all together.

 4. Carefully pour the liquid mixture of oil, egg, milk, etc into the dry ingredients. Gently mix until the flour is completely mix in (you don't want to over mix).

5. Fold in the Cranberries

 Fill the muffin tins about 3/4 the way to the top (I use a small ladle) and bake for 20-25 mins or until done.

TIPS:

• I use frozen cranberries left over from making cranberry sauce at Thanksgiving. I have never tried to use fresh.

• Prep time is 15 mins and it should make about 8 large muffins

•  My oven gets unusually hot and I only cook my muffins for 15 minutes. Make sure to check on yours to know when they are done. They may be done sooner than you think

• Sometimes I like them plain with just some butter on top but for an amazing crumble topping here are the directions:

Mix 1/2 cup Sugar, 1/3 cup Flour, 1/4 cup Butter, and 1 1/2 t Ground Cinnamon together with a fork. Then sprinkle over the muffins before you put them in the oven.