August 12, 2011

Cranberry Brunch Muffins

Breakfast & Brunch

Prep time:

15 minutes

Bake time :

20-25 minutes

“Cranberries were called ‘bounceberries’ in Grandma’s day. The higher the bounce, the fresher the cranberry.”

Ingredients

Serves 12

1 cup chopped fresh cranberries
1/3 cup plus 1/4 cup granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons (1 stick) plus 2 tablespoons butter, divided
3/4 cup orange juice
1 large egg, lightly beaten
1 teaspoon vanilla extract

Directions

1
Preheat oven to 400°F. Grease a 12-cup muffin pan.
2
Combine chopped cranberries and 1 tablespoon sugar in a small bowl.
3
Blend flour, 1/3 cup granulated sugar, baking powder and salt in a large bowl. Cut in 8 tablespoons butter until mixture is crumbly. Stir in orange juice, egg and vanilla extract just until ingredients are moistened. Fold in cranberry mixture; spoon the batter into prepared muffin cups.
4
Bake muffins until tops are golden, about 20 to 25 minutes. Cool for 5 minutes before removing from the pan.
5
Melt remaining 2 tablespoons butter. Dip the tops of the muffins in melted butter; sprinkle with the remaining 3 tablespoons sugar. Serve warm.

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Grandma's Secret Tips!

"Use a light touch when mixing quick bread batter," Grandma instructed us. She knew that stirring just until the dry ingredients were moistened produced tender, perfectly shaped muffins. Fruit or nuts were gently folded in with a few quick turns before she spooned the lumpy batter into her heavy cast-iron muffin pans. We were always amazed that all the lumps magically disappeared while the muffins baked.

Everyday Cooking My Way

Jun

19

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