Drew’s Favourite Cranberry Muffins

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

To assemble:
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.