Red, White & Blueberry Muffins (With Cranberries, White Chocolate & Blueberries)

Three patriotic fruit muffins with 
tidbits of white chocolate crunch.

Ingredients:
3 1/2 cups all purpose flour
2/3 cup sugar
4 teaspoons baking powder
2 eggs, beaten
1 1/2 cups milk
1/2 cup canola (or vegetable) oil
1 cup fresh or dried blueberries
1 cup dried cranberries
1/2 teaspoon vanilla
hot water
1 cup white chocolate chips

Method:
Preheat oven to 375*. Lightly grease 19 regular sized muffin cups with butter and set aside.
Place the cranberries in a bowl and cover with boiling water. Add the vanilla. Set aside for 10 minutes. (If using dried blueberries,  cover with boiling water - no vanilla - and set aside for 10 minutes. After 10 minutes, drain the water and set aside.
In a large mixing bowl, sift together the flour, sugar and baking powder. Make a well in the center of the dry ingredients and set aside. Combine the eggs, milk and oil until well mixed. Add all at once to the flour mixture, gently stirring with a fork, just until moistened. (Do not overmix - the batter should be lumpy.) Gently stir in the berries and white chocolate. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Cool for about 10 minutes in the muffin pan, before removing. Serve warm or at room temperature.

Note: These simple muffins are light and tasty and they made our home smell great!