So…the muffins

November 7, 2006

Cranberry Almond Muffins

Adapted from the Pamela’s recipe

1-1/4 cups Pamela’s baking and pancake mix
1/2 cup water
1/3 cup sugar + more for sprinkling
1 cup fresh cranberries
1/2 cup slivered almonds
1 egg
1 tsp vanilla

Combine the baking and pancake mix, water, sugar, egg and vanilla in a cat-hairless bowl until just moistened. Gently mix in the cranberries and almonds. Spoon into a greased muffin tin (I used a big one) and sprinkle with sugar. Bake at 350 for 20 minutes.

I upped the sugar in the batter because of the tartness of the cranberries.

And now….what to make for my birthday dinner?

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