|Fresh cranberries||250 Milliliter (1 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Flour||375 Milliliter (1 1/2 Cups)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliter)|
|Allspice||1⁄4 Teaspoon (1 Milliliter)|
|Egg||1 , beaten|
|Orange||1⁄2 , rind grated|
|Orange juice||200 Milliliter (3/4 Cup)|
|Butter||80 Milliliter (1/3 Cup)|
Coarsely chop raw cranberries with a sharp knife on a piece of waxed paper.
Pour into a bowl and sprinkle with 1/4 cup (60 mL) of the sugar, set aside.
Place in a bowl the flour, the remaining 1/4 cup (60 mL) sugar, baking powder, salt, cinnamon and allspice. Make a well in the centre of the mixed dry ingredients.
Combine the egg, grated orange rind and orange juice.
Melt the butter 1 minute at HIGH, add to the orange juice mixture.
Pour the whole all at once into the flour mixture. Stir just enough to blend.
Fold in the chopped sweetened cranberries.
Fill microwave-safe muffin pans a little more than half. Microwave at HIGH 3 to 4 minutes, or until dry on top.