Spiced Cranberry Muffins Recipe
3/4 C. fresh cranberries, coarsely chopped
1/2 C. sugar, divided
2 C. flour
1 T. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1 egg
1 C. milk
3 T. butter, melted, or vegetable oil
2 t. grated orange zest
Preheat oven to 400� F. Place cranberries in medium
bowl; stir in 1/3 cup of the sugar and set mixture aside.
In a large bowl, stir together flour, the remaining sugar, baking powder, salt,
cinnamon and nutmeg.
In a medium bowl, beat egg with milk, melted butter and orange zest. Add egg
mixture to flour mixture, stirring in the cranberries at the last and blending
only until flour is partially moistened. Do not overmix.
Spoon batter into greased 2 1/2-inch muffin pans. Bake until well browned (25 to
30 minutes). Serve warm.
Makes 1 dozen.
Frozen cranberries can be used in place of fresh berries in this recipe
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