Cranberry Muffins!
My first merit badge in 'Girl Scouts' was for baking muffins. I've been addicted ever since!
Cranberries are wonderfully tart, crisp, and make nice muffins with a bit of grated orange rind.
This recipe is an old favorite I've used for many years. One of my pet peeves is a muffin that is very gluey. A muffin should rise quickly, and brown nicely. Muffins should be a little dry in consistency as well as moist yet crumbly.
Cranberry Muffins
2 C Flour
3/4 C Sugar2 1/2 Tsp Baking Powder
4 Tbsp Melted Unsalted Butter (cooled)
1/2 Tsp Salt
1 C Milk
1 Egg
1 C Cranberries
1-2 Tsp grated orange rind
Grease large muffin tin or 2 small muffin tins.
Pre-heat Oven to 425.
- Wash, drain cranberries.
- Mix all dry ingredients in a large bowl, add cranberries to dry mixture, toss to coat.
- Add cooled butter, milk, and egg (beat egg slightly before adding to dry ingredients). Grate orange rind. Mix ONLY until all are moistened.
- Fill greased muffin tins to just about the top. Sprinkle with pastry or regular sugar.
- Bake for 20 minutes (Large) or 12 minutes for small. I usually set my timer a few minutes before to be certain they don't burn. (Do not open the oven during baking or the muffins might drop).
- Remove from oven to wire racks. Cool for 3 minutes.Loosen edges only with a sharp knife. Allow to cool until just warm. Remove from tins to wire wrack.
I hope you'll love these muffins as much as I do!
Enjoy!
