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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
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,

Printed from tasteofhome.com Jul 6, 2008

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Buttermilk Cranberry Muffins cont.

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 to use.

Yield: 18 muffins.