Buttermilk Cranberry Muffins 1 heaped cup of cranberries, coarsely chopped 3/4 cup sugar, divided 3 cups all-purpose flour 3-1/2 teaspoons baking powder 1/4 teaspoon baking soda, optional 1/2 teaspoon salt 1/2 cup butter 1 egg 1-1/2 cups buttermilk, room temperature 2 tablespoons frozen orange juice concentrate, thawed CRANBERRY BUTTER: 1 cup cranberries 1 cup confectioners' sugar Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Buttermilk Cranberry Muffins cont. 1/2 cup butter 1 tablespoon lemon juice Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients, stirring only until well-combined. Spoon batter into buttered muffin pans, filling them two-thirds full. Bake at 375° for 25 minutes. To make cranberry butter, puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Buttermilk Cranberry Muffins to use. Yield: 18 muffins. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008