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Cranberry Muffins

fast.cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Microwaving
Dish: 
Bread

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