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Buttermilk Cranberry Muffins




Source of Recipe


Internet


List of Ingredients




1 heaping cup cranberries, coarsely chopped
3/4 C. sugar, divided
3 C. flour
3 1/2 t. baking powder
1/4 t. salt
1/2 C. butter
1 egg
1 1/2 C. buttermilk, room temperature
2 T. frozen orange juice concentrate, thawed


Recipe



Combine cranberries and 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. Add the liquid and sweetened cranberries to dry ingredients, stirring only until well combined. Spoon batter into greased muffin cups, filling them 2/3 full. Bake at 375* for 25 minutes. Serve with Cranberry Butter.

Cranberry Butter:
1 C. cranberries
1 C. confectioners' sugar
1/2 C. butter
1 T. lemon juice

Puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use.