Buttermilk Cranberry Muffins

READY IN: 55mins
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine cranberries and 1/4 cup sugar; set aside.
  • Mix together flour, remaining sugar, baking powder, baking soda, and salt.
  • Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
  • Lightly beat together egg, buttermilk and orange juice.
  • Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
  • Spoon batter into greased muffin cups, filling two-thirds full.
  • Bake at 375 degrees for 25 minutes.
  • To make cranberry butter, puree cranberries in blender.
  • Add sugar, butter, and lemon juice; process until smooth.
  • Refrigerate until ready to use.
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