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Buttermilk Cranberry Muffins Recipe

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I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. Besides baking, I like stir-fry recipes for my wok.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 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 thawed orange juice concentrate
  • CRANBERRY BUTTER:
  • 1 cup cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice

Nutritional Facts

Diabetic Exchanges: One serving equals 1 bread, 1 fruit, 1 fat; also, 173 calories, 209 mg sodium, 30 mg cholesterol, 27 gm carbohydrate, 3 gm protein, 6 gm fat.

Directions

  1. 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.
  2. 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 two-thirds full. Bake at 375° for 25 minutes.
  3. For cranberry butter, puree cranberries in food processor or blender. Add the sugar, butter and lemon juice; cover and process until smooth. Refrigerate until serving. Yield: 1-1/2 dozen.
Originally published as Buttermilk Cranberry Muffins in Country Woman March/April 1989, p29

Nutritional Facts

Diabetic Exchanges: One serving equals 1 bread, 1 fruit, 1 fat; also, 173 calories, 209 mg sodium, 30 mg cholesterol, 27 gm carbohydrate, 3 gm protein, 6 gm fat.

Reviews for Buttermilk Cranberry Muffins

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MY REVIEW
Reviewed Jun. 15, 2011

mixed really well, easy to make, the first day had a hard time getting the wrapper of, seem to do better the longer they sit (days). found them a little dry, maybe 1/4 or 1/3 cup of plain yogurt might make them moister. i ending up adding the peel of a large orange for more of that orange flavor, not bad, don't think i'll make them again.

MY REVIEW
Reviewed Jan. 15, 2009

Made the muffins only and wow! They are extremely tasty. I added a dollop of apricot jam in the middle and baked as directed. Would highly recommend. 1/15/2009

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