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This recipe for CRANBERRY MUFFINS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 14, 2009


2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2/3 cup orange juice
2 eggs, slightly beaten
3 tbsp. butter, melted
1/2 cup walnuts, chopped (optional)
1-1/4 cup fresh or frozen cranberries (do not thaw if using frozen)
2 tsp. grated orange rind (optional)

1. Preheat oven to 400. Place paper cupcake liners in muffin tins; set aside.
2. Sift dry ingredients into a mixing bowl. Mix orange juice, eggs, and butter in a small bowl.
3. Make a well in the center of the dry mixture and stir orange juice mixture into dry ingredients.
4. Stir until dry ingredients are just moistened. Batter may be a little lumpy. Do not over-mix or mixture will be tough.
5. Fold in remaining ingredients.
6. Fill each cupcake liner 2/3 full. You will have enough batter for about 16 muffins.
7. Bake for 20-25 minutes until toothpick inserted in the center comes out clean (no crumbs clinging to it).
8. Place muffin tin on a rack to cool. After about 5 minutes, remove muffins from tin and continue cooling on rack.
9. May be served warm or at room temperature. Freezes well.

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