Cranberry Muffins

Cranberry Muffins

Stephanie Gallagher
Cranberry Muffins

1-1/2 cups chopped fresh cranberries (frozen cranberries work fine; just thaw first)
3/4 cup plus 2 Tbsp. sugar
1/2 cup butter, softened
2 large eggs, lightly beaten
1 cup sour cream
2 Tbsp. orange juice
1-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. Demerara sugar or white sugar

Preparation:
Preheat oven to 375 degrees F. Grease a mini muffin tin or spray with nonstick cooking spray.

Toss chopped cranberries with 2 tablespoons of sugar. Set aside.

Cream together remaining sugar and softened butter. Add eggs, sour cream and orange juice.

In a separate bowl, stir together the flours, baking powder and baking soda.

Add the dry ingredients to the wet, stirring until just moistened. It's okay if the batter is a bit lumpy.

Fold in the cranberries.

Spoon batter into prepared muffin tin until cups are 3/4 full.

Bake 15-18 minutes or until golden brown on top. Cool muffins in tins for 10 minutes. Transfer to a wire rack to cool completely.
Makes 30 to 48 cranberry muffins.
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