Buttermilk Cranberry Muffins
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. —Jane Yunker, Rochester, New York
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup butter
- 1 tablespoon lemon juice
- 1 cup confectioners' sugar
- 3 cups all-purpose flour
- 1 cup dried cranberries
- 1/4 teaspoon baking soda
- 3/4 cup sugar divided
- 3-1/2 teaspoons baking powder
- 1 cup cranberries coarsely chopped
- 2 tablespoons thawed orange juice concentrate
- 1-1/2 cups buttermilk room temperature
- cranberry butter:
- Carbohydrate 569.221491831251 g
- Cholesterol 821.56250062187 mg
- Fat 240.016411906549 g
- Fiber 18.5263333043368 g
- Protein 46.2582000497971 g
- Saturated Fat 148.007806816109 g
- Serving Size 1 1 -1/2 dozen (about 1-1/4 cups cranberry butter). (1214g)
- Sodium 48331.8510447175 mg
- Sugar 550.695158526915 g
- Trans Fat 18.457651684606 g
- Calories 4556 calories
Preheat oven to 375degrees. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal., Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes., For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
