Sunrise Cranberry-Orange Muffins

• FOR THE MUFFINS:
• 2-1/2 cups Cake Flour
• 1 cup Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1/4 cups Butter
• 1 whole Egg, Beaten
• 1/4 cups Orange Juice
• 1 teaspoon Grated Orange Peel
• 1/2 cups Half-and-half
• 1-1/2 cup Fresh Or Frozen Cranberries, Chopped
• FOR THE TOPPING:
• 1/2 cups Flour
• 1/2 cups Light Brown Sugar, Packed
• 1/2 teaspoons Cinnamon
• 2 Tablespoons Butter

1. 1.Preheat oven to 350 degrees F.
2. 2. Spray a muffin pan with non-stick baking spray and set aside (recipe makes 12-14).
3. 3.In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.
4. 4.Cut in butter until mixture is crumbly.
5. 5.Add egg, orange juice, orange peel and half-half all at once, stirring until mixture is evenly moist.
6. 6.Fold in cranberries.
7. Crumb Topping:
8. 7.In a separate bowl, mix flour, brown sugar and cinnamon together throughly.
9. 8.Cut in butter until it looks like moist sand and set aside.
10. 9.Spoon batter into muffin tins about 2/3 full and crumble topping onto each muffin covering the top completely.
11. 10.Bake for 25 minutes or until tester comes out clean.
12. 11.This can be made into a loaf by using 9x5x3 loaf pan but will bake longer - about 1 hr and 10 minutes or until tester comes out clean.
13. *Footnote:
14. *If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with water, heat them on high for two minutes and let them stand until ready to use them-then drain, pat dry and fold them into batter.

muffins, flour, sugar, baking powder, baking soda, salt, ubc, egg, ubc, cranberries, flour, light brown sugar, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/sunrise-cranberry-orange-muffins/ (may not work)