Sparkling Cranberry Muffins
The butter and sugar coating is what makes these homemade muffins special.
Preparation time: 15 minutes
Baking time: 20 minutes 1 cup chopped fresh or frozen cranberries 2 tablespoons sugar 2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 3/4 cup orange juice 1 egg, slightly beaten 1/4 cup butter, melted 1/4 cup sugar
Heat oven to 400 °F. In small bowl combine cranberries and 2 tablespoons 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 to 25 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.
Yield: 1 dozen
TIP: Sparkling Cranberry Muffins can be baked in mini-loaves. Divide batter between 2 greased 5 1/2 x 3-inch mini loaf pans. Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cover loaves with aluminum foil while baking if browning too quickly.