Sparkling cranberry muffins

Yield: 1 Dozen

Measure Ingredient
1 cup Fresh or frozen cranberries; chopped
2 tablespoons Sugar
2 cups Flour
⅓ cup Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup Butter
¾ cup Orange juice
1 \N Egg; slightly beaten
¼ cup Butter; melted
¼ cup Sugar

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

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