| 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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