Fresh cranberries are available in late fall through the winter months. This recipe uses their tart flavor against what would be a typical sweet muffin. The combination of spices adds a holiday touch, the allspice/ginger combination being more traditional.
2C All Purpose Flour
1T Baking Powder
½ t salt
¼ t cinnamon
1/8 t ground cloves (or allspice)
1/8 t ground cardamom (or ginger)
1 C Milk
¾ C granulated
6T butter, melted
Juice of one orange
1 ½ Cup Fresh Cranberries, chopped
Zest of one orange, grated (orange part only)
Combine all dry ingredients in one bowl, wet ingredients in another and thoroughly mix the contents of each bowl with a whisk seperately. Combine wet ingredients into dry, add chopped cranberries and orange zest and combine until moistened. Do not overmix. Divide batter into 12 muffin cups and bake at 400F for about 16 minutes, until golden brown and delicious. Serve within an hour of baking for best result.