Page 332 - Cupcakes

until combined, 10 strokes. Fold in the cranberries and stir another 10 strokes

just to combine. The batter will still be a little lumpy. Spoon or scoop ⅓ cup
batter into each prepared muffin cup, filling it three quarters of the way full.
Place the pan in the oven.

3. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 20 to 23 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around

the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.

the Cupcake Doctor says...

Betty Crocker makes a cinnamon streusel muffin mix with cinnamon bits
you fold in. I like Microplane zesters for scraping the zest cleanly off an
orange or lemon. And remember that cranberries are easily frozen. Buy
several bags while they are in season, and pop them in the freezer for future
baking. They’ll keep frozen for up to six months.