Cranberry Chocolate Chip Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 cup Fresh Cranberries, Roughly Chopped
• 1 cup Buttermilk
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla
• 1/2 cups Miniature Semi-sweet Chocolate Chips
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla
• 5 teaspoons Milk (use Only Enough To Get Desired Consistency)

1. Preheat oven to 350u0b0F. Line a 12 cup muffin pan with baking cups or spray with cooking spray.
2. In a medium bowl, combine flour, baking powder and salt.
3. Place cranberries in the bowl of a food processor and pulse until coarsely chopped.
4. In a large bowl, whisk together the buttermilk and eggs,. Whisk in the oil, sugar, and vanilla. Add flour mixture and mix with a spoon, just until combined. Fold in chopped cranberries and chocolate chips. Mix just until combined.
5. Spray a 1/3 cup dry measure with cooking spray. Scoop out a scant 1/3 cup of batter to fill each cup in your muffin pan. You may need to spray the measuring cup with additional cooking spray if batter begins sticking.
6. Bake in the preheated oven for 22 to 26 minutes or until lightly golden and a toothpick inserted in center comes out clean. Cool for 5 or 10 minutes in pan. When cool enough to handle, remove from pan and cool completely.
7. Prepare the glaze. In a small bowl, mix powdered sugar with vanilla. Add enough milk to get the desired consistency. Drizzle over cooled muffins.

muffins, allpurpose, baking powder, ubc, fresh cranberries, buttermilk, eggs, vegetable oil, sugar, vanilla, chocolate chips, powdered sugar, ubc, milk

Taken from tastykitchen.com/recipes/breads/cranberry-chocolate-chip-muffins/ (may not work)