BREADS AND MUFFINS
2 cups sugar
2 cups milk
2-3 cups of sweetened-dried cranberries
1 cup vegetable oil
4 cups stirred flour
4-1/2 tsp baking powder
Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add all sweetened-dried cranberries at once. Stir gently but do not over mix.
Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of cups. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18-24 muffins.