Cranberry Orange Muffins

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup (5 1/3 tablespoons) butter, melted
• 1/4 cup orange marmalade
• 1/2 cup finely chopped fresh cranberries
• Cinnamon Sugar
• 2/3 cup sugar
• 2 teaspoons cinnamon

1. Preheat oven to 375. Butter small muffin pans (1 3/4 inch top diameter and about 3/4 inch deep.)
2. In a small mixing bowl, stir together the flour, baking soda, baking powder, and salt. In another, larger bowl, beat 1/4 cup sugar, egg, buttermilk, melted butter, marmalade and cranberries until completely blended. Add the dry ingredients and beat just until blended. Spoon the batter into the muffin tins, filling each almost to the top. Bake for 12 - 15 minutes or until a tester comes out clean.
3. While the muffins bake, stir the remaining 2/3 cup sugar and cinnamon together in a pie plate or shallow dish. As soon as the muffins are done, remove them from the pans and roll them gently 4 or 5 at a time, in the sugar mixture. Transfer to rack until ready to serve. Once muffins are completely cool, wrap airtight and freeze any that won't be used immediately.

flour, baking soda, baking powder, salt, sugar, egg, buttermilk, butter, orange marmalade, fresh cranberries, cinnamon sugar, sugar, cinnamon

Taken from www.epicurious.com/recipes/member/views/cranberry-orange-muffins-50007984 (may not work)