Cranberry Muffins

Just in case there's anyone in the world left who's not sick of cranberries, other than me, these are splendid little bite sized morsels. I needed something not-too-sweet for dessert last night, and these were ready in 15 minutes. I made 3 dozen, and this is what's left as of this morning. My husband keeps attacking, telling me that they are calling him. I always have a couple of bags of fresh cranberries in the freezer. Before using frozen fresh cranberries in this recipe, pour the berries into a one cup measure, and fill the cup with hot water. In 2 minutes they'll be puffed up and pretty, and ready to be chopped. I ran the cranberries through the food processor using the "slice" blade, and they worked well.

CRANBERRY WALNUT MUFFINS

1-3/4 cups flour
1/2 cup sugar
1 tbsp. baking powder
1 egg
3/4 cup milk
1/4 cup oil
1 cup whole cranberries, sliced
1/4 cup chopped walnuts.

Mix all ingredients except berries and nuts until moist; lumps will remain. Stir in sliced cranberries and chopped walnuts. Spoon into greased mini muffin pans; sprinkle about a teaspoon of sugar on top of each. Bake at 375 for 12 to 14 minutes, or until done. Makes about 3 dozen. Sweet enough to satifsy the sweet tooth, but not enough to induce "sugar coma".