Cranberry Orange Muffins
- 1/3 DRIED CRANBERRIES, CHOPPED
- 1/3 CUP PLUS 2 Tbs SUGAR
- 3 Tbs. BOILING WATER
- 1 3/4 CUPS ALL-PURPOSE FLOUR
- 1/2 CUP CORNMEAL
- 2 1/2 tbs BAKING POWDER
- 1/2 tsp BAKING SODA
- 1/2 tsp SALT
- 2 EGGS
- 1 CUP MILK
- 1/3 CUP UNSALTED BUTTER,
- MELTED
- 1 Tbs GRATED ORANGE PEEL
- IN SMALL BOWL, STIR TOGETHER CRANBERRIES AND 2 Tbs SUGAR. STIR IN BOILING WATER; SET ASIDE FOR 15 MIN. TO SOFTEN CRANBERRIES. IN LARGE BOWL, MIX FLOUR, CORNMEAL, 1/3 CUP SUGAR, BAKING POWDER, BAKING SODA AND SALT. IN ANOTHER BOWL, USING WHISK BEAT EGGS LIGHTLY. ADD MILK AND MELTED BUTTER, BEAT UNTIL SMOOTH. STIR IN CRANBERRIES, THEIR LIQUID AND GRATED ORANGE PEEL. STIR LIQUID MIXTURE INTO FLOUR MIXTURE. DIVIDE BATTER EVELY AMONG BUTTERED MUFFIN CUPS, FILLING EACH THREE-FOURTHS FULL. BAKE IN 400 DEGREE OVEN UNTIL RISEN AND THE TOPS ARE GOLDEN, 15-20 MIN. REMOVE FROM OVEN AND LET COOL IN PAN FOR 2-3 MINUTES. SERVE WARM.
cranberries, sugar, boiling water, allpurpose flour, cornmeal, baking powder, baking soda, salt, eggs, milk, unsalted butter
Taken from www.epicurious.com/recipes/member/views/cranberry-orange-muffins-1232828 (may not work)