Cranberry buttermilk muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cut; quartered cranberries (heaping cup) |
| 1 | cup | Sugar; separated |
| 1½ | cup | Flour |
| 1½ | cup | Whole-wheat flour |
| 3½ | teaspoon | Baking powder |
| 1 | pinch | Salt |
| ½ | cup | Butter |
| 1 | Egg | |
| 2 | tablespoons | Frozen orange juice concentrate |
| 1½ | cup | Buttermilk; at room temperature |
Directions
Combine ¼ cup of sugar with chopped cranberries. Mix flour, baking powder, and salt; set aside. Cream butter, remaining ¾ cup sugar, egg, orange juice, and buttermilk. Stir in flour mixture and cranberries and combine until just mixed. Spoon into lightly greased muffin tins, filling ¾ full. Bake at 375 degrees F. for 15-20 minutes, or until toothpick inserted comes out clean. Makes 12 large muffins Recipe by:
Posted to recipelu-digest Volume 01 Number 253 by "Lynn Ratcliffe" <mcgrew@...> on Nov 13, 1997