Recipe - Cranberry Muffins

While I'm on the whole 'muffin' thing any how, I thought I'd bring you a couple more muffin recipes I've made recently. Mind you I love cakes and such but why do cakes when you have the ease of fresh baked muffins that you can just grab one and eat it with no worries of dishes or it really drying out quickly?

Cranberry Muffins

Ingredients
2 cups GF flour mix
2/3 cup sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 ts salt (optional... I don't ever add extra salt to be honest)
1 1/4 cup milk
1/4 cup butter, melted
1/2 cup dried cranberries
1/2 cup fresh blueberries
2 tsp orange zest (I used 1/4 cup orange juice instead)
1 tsp vanilla
2 large eggs
1 tbs sugar (optional)

Directions
Preheat oven to 400f or 200c.

In large bowl combine GF flour mix, sugar, baking powder, baking soda and salt if using until sugar is mixed well throughout. Add milk starting with 1 cup, butter, orange zest (or orange juice if using), vanilla and eggs. With a mixer, beat mixture on medium speed until no lumps are left and mixture seems to of lightened a bit. If mixture is too thick, add remaining 1/4th cup milk 1 TBS at a time until desired thickness. Let mixture sit for 10 minutes.

While letting mixture set, prepare your muffin tin. Again with either liners or lightly grease each. This recipe will make over 12 muffins.

After letting mixture sit, give it a good whisk to make sure every thing is still well combined and then gently fold in the blueberries and cranberries.

Pour mixture into muffin tin about 3/4th full. Sprinkle each lightly with remaining sugar.

Bake in preheated oven for 18-20mins or until toothpick in middle comes out clean (or with blueberry on it!).