| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Mr food |
12 |
Muffins |
INGREDIENTS
| 1 |
|
Cup chopped fresh or |
|
|
Frozen cranberries |
| 3/4 |
|
Cup plus 3 tablespoons |
|
|
Sugar, divided |
| 2 |
|
Cups all-purpose flour |
| 2 |
|
Teaspoons baking powder |
| 1/2 |
|
Teaspoon salt |
| 1/2 |
|
Cup (1 stick) butter, |
|
|
Softened |
| 3/4 |
|
Cup orange juice |
| 1 |
|
Egg |
| 1/2 |
|
Cup sour cream |
INSTRUCTIONS
Preheat the oven to 375F. Coat a 12-cup muffin tin with nonstick
cooking spray. In a small bowl, combine the cranberries and 2
tablespoons sugar; toss gently and set aside. In a large bowl,
combine the flour, 3/4 cup sugar, the baking powder, and salt; mix
well. Stir in the butter until the mixture is crumbly. Stir in the
orange juice, egg, and sour cream; mix well. Gently stir in the
cranberry mixture. Spoon the batter equally into the muffin cups and
sprinkle the tops with the remaining 1 tablespoon sugar. Bake for 25
to 30 minutes, or until a wooden toothpick inserted in the center
comes out clean. Allow to cool for 10 minutes then remove from the
pan. Serve warm, or allow to cool before serving.
Adapted from a recipe courtesy of Land O'Lakes
http://www.mrfood.com/
Posted to MM-Recipes Digest by Recipes <recipes@escape.ca> on Sep
03, 1999
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