Orange-scented, honey-sweetened
muffins with chopped fresh cranberries.
Cranberry
Muffins
- 1 cup cranberries, chopped
1/3 cup honey
1/4 cup butter or margarine
2 tablespoons honey
1 large egg
1/2 cup milk
2 tablespoons grated orange peel
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
- Mix chopped cranberries
with 1/3 cup honey in a small bowl. Set aside.
- In a mixing bowl cream
butter with 2 tablespoons honey, mixing until light and fluffy.
Add egg and mix thoroughly. Pour in cranberry mixture, milk,
and grated orange peel.
- Sift together flour, baking
powder, and salt. Add to cranberry mixture and stir until just
combined. The batter will be lumpy. Spoon the batter into a greased
muffin tins, filling two-thirds full.
- Bake in 400°F
(205°C) oven for 15 to 18 minutes. Cool on wire racks.
Makes 1 dozen muffins.
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