| Victorian Cranberry Muffins
2 cups of Bisquick
1/4 cup of sugar
1/2 teaspoon of cinnamon
1 cup of sour cream
1 egg
1 to 2 cups of cranberries, cut in half (or any type of berry)
Glaze:
1 cup of powdered sugar
2 tablespoons of shortening
1/2 teaspoon of vanilla
Orange juice |
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Mix dry ingredients. Add sour cream and egg; blend with fork. Fold in berries. Bake in greased muffin tins at 425ºF. for 20 minutes. Glaze: Mix all ingredients (a little juice at a time until a glaze is formed). Spread on top of muffins after they are baked. Note: Buy fresh cranberries in the fall, cut up and freeze in bulk. Easy to use all year. Prepare a large batch of glaze at one time. Ready to use from the freezer when you make muffins.
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