Name: Sparkling Cranberry Muffins
Ingredients: 1 c Fresh or frozen cranberries; chopped; 2 tb Sugar; 2 c Flour; 1/3 c Sugar; 2 ts Baking Powder; 1/2 ts Salt; 1/2 c Butter; 3/4 c Orange juice; 1 Egg; slightly beaten; 1/4 c Butter; melted; 1/4 c Sugar

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cranberry, Muffins	1	Dozen

INGREDIENTS

1	c	Fresh or frozen cranberries; chopped
2	tb	Sugar
2	c	Flour
1/3	c	Sugar
2	ts	Baking Powder
1/2	ts	Salt
1/2	c	Butter
3/4	c	Orange juice
1		Egg; slightly beaten
1/4	c	Butter; melted
1/4	c	Sugar

INSTRUCTIONS

Preheat oven to 400F. In small bowl combine cranberries and 2 tbsp sugar;
set aside. In large bowl stir together flour, 1/3 cup sugar, baking powder
and salt. Cut in 1/2 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 1/4 cup melted butter, then in 1/4 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@ekx.infi.net
Posted to recipelu-digest Volume 01 Number 346 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 07, 1997

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