Don’t wait ‘til Thanksgiving dinner to enjoy cranberries. Ruby-red gems, they’re nutritional powerhouses, packed with vitamins, minerals, phytonutrients and fiber. These yummy cranberry muffins serve up a taste of the season as well as a major hit of nutrition. Pop them in the freezer, in individual containers, and pull them out for lunches next week.
2 eggs
1/2 cup vegetable oil
1 cup brown sugar
1-1/4 cups unbleached flour
1 tsp. baking soda
pinch salt
1 cup cranberries
3/4 cup chocolate chips or chopped nuts (optional)
Preheat oven to 350 F. Mix eggs in a bowl. Add oil and brown sugar and mix together. In a separate bowl, stir together the flour, baking soda and salt, then add to the bowl with the sugar mixture. Blend until smooth. Add the cranberries and chocolate chips or nuts last. Pour into greased muffin pans and bake for 12 to 15 minutes.
