These simple muffins have been my grown son’s favourite since he was a toddler. Slightly tart and very flavourful, with tasty bits of cranberries throughout and a little cranberry surprise in the middle. They also freeze very well. (Freeze on a cookie sheet in a single layer. When frozen, remove from the sheet and store in a Ziploc bag. Thaw individually, as needed. Ideal for tossing into a school or office lunch bag.)
Chop together (with a knife or food processor) until the cranberries are coarsely chopped:
1/4 cup white sugar and 1 cup frozen or fresh cranberries. Set aside.
Melt and let cool slightly:
1/3 cup butter
In a medium bowl combine with a fork or spoon:
1-1/2 cup all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp cinnamon
1/4 tsp. allspice
In a small bowl beat one egg. Beat in with fork:
1 tsp grated fresh orange peel (don’t skip it–adds a lot of flavour)
3/4 cup orange juice
Make a well in the dry ingredients. Add the egg mixture, the butter and the reserved sugar-cranberries. Stir all together with a fork until just blended. Don’t over-mix or use an electric mixer as the muffins will be tough.
Spoon half the batter into 12 paper-lined or greased muffin cups. Top each with a tsp. or so Little Kitchen Gourmet Cranberry Sauce with Clementines and Triple Sec. Cover with the remainder of the muffin batter.
Bake at 375 F for 15-20 minutes. Makes 12 medium-sized muffins.