Cranberry Muffins

 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 Sugar
2 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!