| 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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