CRANBERRY MUFFINS

Cranberry Muffins  

Makes 12 muffins

Ingredients

• ½ c salted butter, softened (one stick)

• 1 c Sugar, plus extra to sprinkle on top of the muffins

• 2 eggs

• ½ c Whole Milk

• 2 tsp Baking Powder

• ½ tsp Salt

• 1 tsp Vanilla Extract

• 2 c Flour (preferred brand King Arthur)

• 2 c Whole Cranberries, fresh

• ⅓ c Orange Juice

• ¼ c sugar used as topping (about 1 tsp per muffin)

• ½ c Nuts, chopped, optional

Directions

1. Preheat  the oven 375°F.

2. Add the cranberries and orange juice to a medium size saucepan and bring to a boil, once boiling, simmer for 5 minutes. Shut heat off and set aside.

3. Mix flour, baking powder and salt in a medium bowl.  

4. In a stand mixer, cream the butter and sugar until fluffy. 

5. Add eggs one at a time.  

6. Mix the milk and vanilla extract in a small bowl.  

7. Add the flour mixture and milk mixture alternating.  

8. Mash the cranberries slightly, then fold into the batter.

9.  Line a 12-cup muffin tin with paper baking cups.

10.  Scoop the batter about a heaping ¼ c into the prepared muffin tin.

11.  Sprinkle the sugar on each muffin (about ⅛ tsp each).

12.  Bake on the middle rack for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean or with just a few crumbs sticking.  

13.  Let the muffins cool down in the pan for at least 10 minutes then remove the muffins and place on a wire rack to cool down completely.