Put cranberries and orange juice in small saucepan, bring to simmer. Set aside to cool and plump. Drain off liquid.
Sift flour, baking powder, and salt into a medium bowl and set aside.
In stand mixer cream butter, orange zest, 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides. Add eggs beating well. Remove bowl from mixer.
Fold in flour, alternating with the milk, until combined. Fold in the cranberries. Do not over mix. Divide batter evenly into the muffin tins. Bake until golden brown, about 25 minutes.
Originally Submitted
1/1/2012
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