Winter Berry Muffins

Today I'm sharing one of my absolute favorite wintery breakfast-snack-dessert-things.
(Seriously, you can eat it for whatever!)

The recipe is my grandmother's, and calls for St. John's partridgeberries (or lingonberries), but if you aren't lucky enough to live in Canada, you can use cranberries!  Fresh or frozen work equally well.  I like to buy the cranberries in bulk around this time of year and then freeze them for future use. 

Start by creaming the butter and sugar.  

Add egg, vanilla, milk, baking powder, and salt to your buttery-sugary blend.

Then, mix in the flour.

My mom always did two parts white flour and one part whole wheat,

but you can use all white (or all wheat) if you like.

Pour in the berries and fold until incorporated.

Mmm!

And the finished product!

I am not ashamed to say that I could eat a whole batch of these babies in a few days.  Hey, cranberries are good for you, right? ;)

For some reasons my muffins didn't rise well this time, but it could be because I used almond milk instead of regular milk.  Oh well.  They still tasted amazing. :)

Cranberry Muffins Recipe

1/3 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup milk

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups white flour

3/4 cup wheat flour

1.  Preheat oven to 350. Cream butter and sugar.

2. Mix in egg vanilla, milk, baking powder, and salt.

3. Stir in flour until blended.

4. Fold in berries until incorporated.

5. Fill muffin tins 2/3 of the way.  Bake for 20 minutes.

Tip:  reserve some berries to add in once you start getting to the bottom of the bowl.  If you don't, you might end up with some berry-less muffins!