Steps:
- Preheat oven to 375°F and grease or line 18 muffin cups; set aside. In a small bowl, combine cranberries and ¼ cup sugar; set aside. In a medium bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt. In another medium bowl, cut butter into dry ingredients using a pastry cutter until mixture resembles coarse meal. In a liquid measuring cup, lightly beat together egg, buttermilk, orange zest and juice. Add the liquid ingredients and sweetened cranberries to the dry ingredients, stirring until just moistened; be careful to not over mix. Divide batter evenly between prepared muffin tins, filling about ⅔ full. Bake for 20-25 minutes, until a tester comes out with only moist crumbs attached. Let cool in pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Spoon batter into greased muffin cups, filling two-thirds full.
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