Ingredients

The following ingredients have 18 Servings
  • 1 heaping cup cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 large egg, room temperature
  • 1-1/2 cups buttermilk, room temperature
  • 2 tablespoons thawed orange juice concentrate
  • CRANBERRY BUTTER:
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice

Instruction

  • Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.