3 ½ cups flour
⅔ cup sugar
4 tsp. baking powder
½ tsp. salt
2 beaten eggs
1½ cups milk
½ cup canola oil
2 cups coarsely chopped cranberries
¼ cup sugar
Preheat oven to 400˚F. Chop cranberries and stir in ¼ cup sugar. Set aside.
In a large mixing bowl, combine dry ingredients. Make a well in center and pour in liquid ingredients; stir just till moistened. Add blueberries and lemon peel or cranberries and sugar.
Spoon batter into prepared muffin cups. Bake 20 minutes or till golden. Cool in muffin cups on wire rack 5 minutes. Remove from cups; serve warm.
Yield: 20-24 muffins
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