BUTTERMILK CRANBERRY MUFFINS 1 c. cranberries, coarsely chopped (heaping c.) 3/4 c. sugar, divided 3 c. flour 3 1/2 tsp. baking powder 1/4 tsp. baking soda (optional) 1/2 tsp. salt 1/2 c. butter 1 1/2 c. buttermilk, room temperature 2 tbsp. frozen orange juice concentrate, thawed
Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda, and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk, and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients. Spoon batter into buttered muffin pans, filling 2/3 full. Bake at 375 degrees for 25 minutes. CRANBERRY BUTTER: 1 c. cranberries 1 c. confectioners' sugar 1/2 c. butter 1 tbsp. lemon juice Puree cranberries in food processor or blender. Add sugar, butter, and lemon juice; process until smooth. Refrigerate until ready to use. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
