Bread/Cranberry Muffins
| A: | 1 1/4C cranberries, chopped coarse |
| 1/3C granulated sugar | |
| B: | 2C flour |
| 4T butter | |
| 1T baking powder | |
| 1/2t salt | |
| C: | 1/2t cinnamon |
| 1/4t nutmeg | |
| 1/3C sugar | |
| 1 egg | |
| 2/3C milk | |
| 1/3C sour cream | |
| 2t grated orange zest | |
| 1. | Preheat oven to 400F. |
| 2. | Combine (A) in bowl, mix to coat, and let stand 10 minutes. |
| 3. | Combine (B) and cut with pastry knife or process. |
| 4. | Add (A) and (C) to (B), mix quickly with a few vigorous strokes. |
| 5. | Put into muffin pan, top with pearl sugar (optional), and bake for 25 minutes until just brown. |
Servings: 12