Yield: 1 Dozen
|1 cup||Fresh or frozen cranberries; chopped|
|2 teaspoons||Baking Powder|
|¾ cup||Orange juice|
|1 \N||Egg; slightly beaten|
|¼ cup||Butter; melted|
Preheat oven to 400F. In small bowl combine cranberries and 2 tbsp sugar; set aside. In large bowl stir together flour, ⅓ cup sugar, baking powder and salt. Cut in ½ cup butter until mixture is crumbly. Stir in orange juice and egg just until moistened. Gently stir in cranberry-sugar mixture.
Spoon batter into greased or paper-lined 12-cup muffin pan. Bake for 20-30 minutes, or until golden brown. Cool 5 minutes; remove from pan. Dip top of each muffin in ¼ cup melted butter, then in ¼ cup sugar. Serve warm.
Tip: Sparkling Cranberry Muffins can be baked in mini-loaves. Divide batter between 2 greased 5 1/2x3-inch mini loaf pans. Bake for 45-50 minutes or until wooden pick inserted in cetner comes out clean. Cover loaves with aluminum foil while baking if browning too quickly.
Source: Home Cooking Dec.95
Submitted to recipelu Dec.7, 1997 Contributor: Sarah Gruenwald sitm@...
Posted to recipelu-digest Volume 01 Number 346 by P&S Gruenwald <sitm@...> on Dec 07, 1997