Cranberry Orange Muffins

Cranberry Orange Muffins

INGREDIENTS:

• 1c. dried cranberries
• 1/4c. fresh orange juice
• 2c. unbleached all-purpose flour
• 2tsp. baking powder
• 1/4tsp. fine salt
• 1/2c. unsalted butter, softened
• 1tsp. orange zest
• 2/3c. granulated sugar
• 2 eggs
• 1/2c. milk

DIRECTIONS:

Preheat oven to 375F.

Put the cranberries and orange juice in a small saucepan and bring just to a simmer over med. heat. Remove berries from heat, and set aside to cool and plump.

Sift the flour, baking powder, and salt into a med. bowl and set aside.

Cream the butter, orange zest, and 2/3c. sugar until light and fluffy, about 2 min. Add the eggs, beat well.

Fold the flour into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries, don't over mix. Divide batter into muffin tin, sprinkle top with sugar.

Bake until golden brown, about 25 mins.

JILLIAN EDITS (for sweeter, moister, more flavorful muffins)

• simmer the cranberries in 1/2c. orange juice (instead of 1/4c.)
• add 1/4c. brown sugar to the 2/3c. granulated sugar
• add 1tsp. vanilla (add to the batter with the sugar)
• replace the 1/2c. milk with 1/2c. orange juice