Cranberry muffins
Description
Perfect with tea and coffee. Preheat the oven to 175 degrees. Grease a 12-cup baking pan and set aside. You can also use small muffin tins or paper liners. In a small bowl, mix together flour, baking powder, salt, and millet. Toss the cranberries in about 2 teaspoons of the flour mixture and set aside. In a mixing bowl, beat butter and sugar with an electric mixer at medium speed for about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed and gradually add the flour mixture. Add milk and mix, but do not overbeat. Stir in the cranberries. Divide the batter evenly among the paper liners or greased cups. If not using liners, grease the cups with butter. Bake until golden brown, about 30 minutes. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely. Serve the muffins warm or at room temperature. The baked goods are ready. Serve.