Cranberry Breakfast Muffins

Cranberry Breakfast Muffins

·   1 cup Sugar

·   1/2 cup Butter

·   3 large Eggs

·   1 1/4 cup Bob's Red Mill Unbleached White Flour

·   1/2 cup Bob's Red Mill Soy Flour

·   1 tsp. Baking Powder

·   1 tsp. Baking Soda

·   1/4 tsp. Sea Salt

·   1/4 tsp. ground Nutmeg

·   3/4 cup Buttermilk

·   1 cup Bob's Red Mill dried Cranberries

·   Topping:

·   1/4 cup melted Butter

·   1/3 cup Sugar

·   2 Tbsp. Grated Orange Peel

Preheat oven to 375°F. Place twelve foil muffins liners into a muffin pan, set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add Cranberries and mix lightly with batter. Pour batter into prepared muffin tins. Bake 20-25 minutes.

Note: These muffins will arise only slightly above the muffin pan.

Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired.

Yield: 12 regular size muffins.

Other Ingredients

Cranberries, sugar, sunflower oil (to prevent sticking).

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

Warnings

Keeps best refrigerated or frozen