These cranberry muffins are a favorite at my house during the holidays. They are really simple to make and are absolutely delicious, especially eaten hot with the rich butter sauce poured over the top. These muffins are by no means low fat but they are so tasty and they make a great holiday gift for friends and neighbors. You can make a lower fat version by using whole wheat flour and serving them without the butter sauce. My kids love the healthy version for a fast breakfast during the Christmas season.

Ingredients for Cranberry Muffins

• 1 1/2 T butter
• 1/2 cup sugar
• 1/2 cupevaporated milk
• 1 cup flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1 t salt
• 1 t vanilla
• 1 cup raw cranberries (washed and sorted)

Instructions for Making Cranberry Muffins

Wash cranberries well and sort them. Cranberries should be firm to the touch and have smooth skin. Cranberries that are squishy or have breaks in the skin should be thrown out.

Preheat the oven to 350° Cream together the butter and sugar. Mix in the rest of the ingredients one at a time. Line a cupcake pan with cupcake liners and spray with olive oil spray or nonstick spray. Fill each cupcake liner about 3/4 full. You should have enough batter to make 12 cupcakes.

Bake at 350° for 30 minutes.

Ingredients for Butter Sauce

• 1 cube of butter
• 1 cup of sugar
• 1/2 cup of evaporated milk
• 1 t vanilla

Instructions for Making Butter Sauce

Measure all ingredients and add them to a small saucepan. Bring the mixutre to a boil over med-high heat, stiring constantly. Spoon the butter sauce over hot cakes and serve.

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