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Cranberry Muffins Recipe

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This recipe for Cranberry Muffins, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon, coriander or cardamom
1 cup buttermilk
1 egg
1/2 cup butter or margarine, melted
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans

Directions:
Directions:
Preheat oven to 400. In a bowl, combine the dry ingredients. Stir in buttermilk, egg, butter, cranberries and nuts just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake for 20-25 minutes. Cool in pans 10 minutes before removing to a wire rack. Note: for an excellent variation, squeeze in the juice of an orange or lemon and zest the lemon or orange peel into batter. If you do this, add only 3/4 cup of buttermilk!

Number Of Servings:
Number Of Servings:
14 muffins
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are excellent warm with butter. This can also be made into loafs and sliced like banana bread but will take 45 minutes to 1 hour to cook as a loaf. I prefer the cardamom over the coriander or cinnamon but use what is on hand as cardamom is expensive. These freeze well and can be zapped in the micro when you are ready to eat them! Makes 12 to 14 muffins.

 

 

 

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