| 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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