Cranberry Buttermilk Muffins

• 1 cup cranberries, coarsely chopped
• 3/4 cup granulated sugar, divided
• 3 cups all-purpose flour
• 3 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsalted butter, cold
• 1 egg
• 1 1/2 cups buttermilk, at room temperature
• 1 tsp. orange zest
• 2 tbsp. freshly squeezed orange juice

1. Preheat oven to 375u0b0F and grease or line 18 muffin cups; set aside.
2. In a small bowl, combine cranberries and 1/4 cup sugar; set aside.
3. In a medium bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt.
4. In another medium bowl, cut butter into dry ingredients using a pastry cutter until mixture resembles coarse meal.
5. In a liquid measuring cup, lightly beat together egg, buttermilk, orange zest and juice.
6. Add the liquid ingredients and sweetened cranberries to the dry ingredients, stirring until just moistened; be careful to not over mix.
7. Divide batter evenly between prepared muffin tins, filling about 2/3 full. Bake for 20-25 minutes, until a tester comes out with only moist crumbs attached. Let cool in pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Spoon batter into greased muffin cups, filling two-thirds full.

cranberries, sugar, allpurpose, baking powder, ubc, salt, unsalted butter, egg, buttermilk, orange zest, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/member/views/cranberry-buttermilk-muffins-51505261 (may not work)