Cranberry Muffins

Before Thanksgiving, cranberries were a BOGO at the grocery store, so I stocked up with four bags. Love me some cranberry. I've been shoving it in everything from french toast, raviolis, vinaigrette, stuffed shells to these muffins.

I needed a quick and tasty breakfast and these fit the bill. I had printed the recipe these were based on years ago, so I'm not really sure where it came from. Over the years I've tweaked it a bit and added some things, but they are still mightily delicious. This recipe makes a baker's dozen.

2 c. fresh cranberries
2 tbsp sugar
1 pinch nutmeg
1 pinch cinnamon
2 c. all purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. cold butter
1 c. orange juice
1 egg, beaten
sugar, for dusting

Start by placing the cranberries in a food processor and chop so that they are still a bit chunky. You don't want them too fine. 1/4" pieces should be good.

Mix the 2 tablespoons of sugar with the cranberries and add the nutmeg and cinnamon. Toss to combine.

Mix the flour, sugar, baking powder and salt in a large bowl. Mash in the cold butter until crumbly.

Add the orange juice and the egg until the dough is moist.

Gently stir in the cranberry mixture and fill muffin tins.

Sprinkle the tops with sugar and place in a 400 F oven for 30 minutes.

Serve with a hot spiced apple cider. 

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