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Cranberry-orange muffins
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2 1/2 C. | All-purpose flour |
2/3 C. | Sugar |
1 T. | Baking powder |
1/2 t. | Salt |
1 C. | Milk |
buttermilk, alternative | |
1/2 c. | Butter, melted |
margarine, alternative | |
1 | egg |
1 t. | Vanilla extract |
1 C. | Fresh cranberries |
1 t. | Fresh grated orange peel |
1. Preheat oven to 400 degrees. Grease regular size muffin pan or use muffin paper cups.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a medium bowl, with fork, beat milk, butter, egg, and vanilla until blended and then add to flour mixture: be sure to stir only until flour is moistened, then carefully fold in cranberries and orange zest...your batter will be lumpy. Do not overstir. Spoon batter evenly into cups.
4. Bake until toothpick inserted in center of muffin comes out clean, 20-28 minutes.
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