Diana's Desserts - www.dianasdesserts.com

Cranberry-Maple Muffins

Servings: Makes 12 muffins
Cranberries and maple syrup are traditional foods of New England that seem especially appropriate during cool months. Dried cranberries are more intensely flavored than their fresh counterparts and are available at specialty foods stores and some supermarkets.

For Muffins:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1/2 cup maple-flavored syrup
1/2 cup milk
1/4 cup butter or margarine, melted
1/2 cup dried cranberries or cherries, raisins, or chopped fresh cranberries

For Icing:
1/2 cup sifted confectioners' sugar
1/4 teaspoon maple flavoring or vanilla
2 to 3 teaspoons milk

Preheat oven to 400 degrees F (200 C). Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.

In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, milk, and melted butter or margarine. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in dried cranberries or cherries, raisins, or chopped fresh cranberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degree F (200 C) oven about 20 minutes, or till golden brown. Transfer muffins to a wire rack.

In a small mixing bowl combine confectioners' sugar, 1/4 teaspoon maple flavoring or vanilla, and enough milk to make a smooth icing of drizzling consistency. Drizzle over muffins.

Makes 12 muffins

Source: DianasDesserts.com
Date: November 8, 2003