2 Cups flour
1 Cup sugar (or more if your cranberry sauce is very tart)
3 tsp baking powder
1 pinch salt
1 Cup milk or half-n-half cream
1/2 Cup oil or melted butter
2 tsp. vanilla or cranberry liqueur
1/2 Cup whole cranberry sauce (not jellied) -- (1/2 to 3/4)
(more or less depending on how thick or watery your sauce is, drain
1/8 to 1/4 Cup dried cranberries, -- optional
Preheat oven to 425 F.
Blend wet ingredients except cranberry sauce.
Combine dry ingredients, except dried cranberries in another bowl.
Make a well in the center and gently stir in the wet mixture just
enough to moisten. Poke out any huge lumps with your spoon. Fold in
cranberry sauce & dried berries.
Bake 20-25 minutes in greased muffin tins or until puffed and
golden. Cool 15 minutes before removing from tins. Serve warm.
If desired, melt some butter & combine with a little flour & brown
sugar. Sprinkle over the tops of warm muffins for a sweet crumb