Cranberry Orange Muffins
Ingredients
- 1 Egg
- 1/3 c Butter melted
- 1/4 c Orange marmalade
- 1/2 c Cranberries; finely chopped
- 1/4 ts Salt
- Cinnamon Sugar
- 1 ts Baking soda
- 1/2 c Buttermilk
- 1/2 ts Baking Powder
- 1 1/2 c All-purpose flour
- 1/4 c Sugar
Instructions
- Preheat the oven 375F. Butter small cupcake pans. If you dont have enough muffin tins bake the muffins in relays like cookies In a small mixing bowl, stir and toss together the flour, baking soda, baking powder, and salt. In another larger mixing bowl, place the sugar, egg, buttermilk, melted butter, marmalade, and cranberries, and beat until completely blended. Add the combine dry ingredients and beat just until blended Spoon the batter into the prepared muffin tins, filling each cup almost to the top. Bake for 12 to 15 minutes, or until a toothpick or straw inserted into the center comes out clean. While the muffins bake prepare cinnamon sugar in a pie plate or shallow dish. As soon as the muffins are done, immediately remove them from the pans and roll them gently in the sugar. Transfer to a rack until ready to serve. Once they are completely cool, wrap airtight and freeze any you wont use immediately NOTES : These smal, moist, bite size muffins are best served slightly warm, so if you make them ahead, reheat them on a baking sheet in a hot oven a few minutes before serving and then toss them in the cinnamon sugar. Recipe by: The Breakfast Book by Marion Cunningham Posted to MC-Recipe Digest V1 #1010 by KateyKC on Jan 14, 1998
