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Preheat the oven 375F. Butter small cupcake pans. If you don't have enough
muffin tins bake the muffins in relays like cookies
In a small mixing bowl, stir and toss together the flour, baking soda,
baking powder, and salt. In another larger mixing bowl, place the sugar,
egg, buttermilk, melted butter, marmalade, and cranberries, and beat until
completely blended. Add the combine dry ingredients and beat just until
blended
Spoon the batter into the prepared muffin tins, filling each cup almost to
the top. Bake for 12 to 15 minutes, or until a toothpick or straw inserted
into the center comes out clean.
While the muffins bake prepare cinnamon sugar in a pie plate or shallow
dish. As soon as the muffins are done, immediately remove them from the
pans and roll them gently in the sugar. Transfer to a rack until ready to
serve. Once they are completely cool, wrap airtight and freeze any you
won't use immediately
NOTES : These smal, moist, bite size muffins are best served slightly warm,
so if you make them ahead, reheat them on a baking sheet in a hot oven a
few minutes before serving and then toss them in the cinnamon sugar.
Recipe by: The Breakfast Book by Marion Cunningham
Posted to MC-Recipe Digest V1 #1010 by KateyKC <KateyKC@aol.com> on Jan 14,
1998
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“For those who trust in God, there is always HOPE!”
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