Cranberry Muffins

serves 6     multiply recipehalfone and a halfdoubletriplequadruple

• Ingredients
• flour   2 cups (256g)
• baking powder   1 tbsp (14g)
• salt   ¹/₂ tsp
• 2 eggs
• milk   1 cup (240g)
• brown sugar   ²/₃ cup (128g)
• vegetable oil   ¹/₄ cup (56g)
• vanilla extract   1 tsp
• cranberries   ³/₄ cup (90g)
• Recipe
• This recipe makes one dozen muffins, so I often double it to fill two pans.
• Whisk together in a large bowl:
• 2 cups flour (256g)
• 1 tbsp baking powder (14g)
• ¹/₂ tsp salt
• Whisk together in another bowl:
• 2 eggs
• 1 cup milk (240g)
• ²/₃ cup brown sugar (128g)
• ¹/₄ cup vegetable oil (56g)
• 1 tsp vanilla extract
• Cover with water and microwave until soft, about a minute:
• ³/₄ cup cranberry (90g)
• Rinse the cranberries in cold water to cool them, then add them to the wet ingredients.
• Whisk the wet and dry ingredients together with a few light strokes. There should be some small lumps. Let the batter rest a few minutes.
• Gently pour the batter into non-stick muffin tins. Don't disturb the batter once it's poured.
• Bake for 14 minutes or more, until a toothpick comes out clean.