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Preheat oven to 350 degrees. Coat a standard 12-cup muffin
pan with cooking spray; set aside. In a medium bowl, whisk together
flour, baking powder, salt, and millet. Working over the bowl, toss the
cranberries in a medium bowl with about 2 teaspoons of the flour mixture
to lightly coat; set aside flour mixture and cranberries.
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In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter and sugar on medium-high speed until light
and fluffy, about 3 minutes. Add the eggs, one at a time, beating until
combined. Mix in vanilla.
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With the mixer on low speed, add the reserved flour mixture,
beating until just combined. Add milk, beating, until just combined; do
not overmix. Using a rubber spatula, fold in cranberries. Divide batter
evenly among prepared muffin cups.
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Bake, rotating the pan halfway through, until the muffins
are golden brown and a cake tester inserted in the center of one muffin
comes out clean, about 30 minutes. Transfer pan to a wire rack to cool
10 minutes. Turn muffins on their sides in their cups, and let cool.
Serve warm or at room temperature.
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