Title: Sparkling Cranberry Muffins
Categories: Cranberry, Muffins
Yield: 1 Dozen

1 c Fresh or frozen cranberries;
- chopped
2 tb Sugar
2 c Flour
1/3 c Sugar
2 ts Baking Powder
1/2 ts Salt
1/2 c Butter
3/4 c Orange juice
1 Egg; slightly beaten
1/4 c Butter; melted
1/4 c Sugar

Preheat oven to 400F. In small bowl combine cranberries and 2 tbsp 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 20-30
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.

Tip: Sparkling Cranberry Muffins can be baked in mini-loaves. Divide
batter between 2 greased 5 1/2x3-inch mini loaf pans. Bake for 45-50
minutes or until wooden pick inserted in cetner comes out clean. Cover
loaves with aluminum foil while baking if browning too quickly.

Source: Home Cooking Dec.95

Submitted to recipelu Dec.7, 1997

Contributor: Sarah Gruenwald sitm@ekx.infi.net

Posted to recipelu-digest Volume 01 Number 346 by P&S Gruenwald
on Dec 07, 1997