Cranberry Orange Muffins

I had a half bag of fresh cranberries left over from the pear cranberry tart and really wanted to clean out my fridge.

That, and I wanted to procrastinate from my marking.

So I found this recipe for Fresh Cranberry Muffins over on cookinglight.com and decided to give it a whirl. This is what I came up with:

I was long overdue for a classic cooking error though - I accidentally replaced the baking powder with baking soda. So... while still *okay* they have a metallic taste to them.

I suggest trying them except using the right ingredients!

Fresh Cranberry Muffins

Yield: 12 servings (serving size: 1 muffin)

Ingredients

• 2  cups  all-purpose flour
• 2/3  cup  sugar
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1  cup  chopped fresh cranberries
• 2/3  cup  2% reduced-fat milk
• 1/4  cup  butter or stick margarine, melted
• 1  teaspoon  grated orange rind
• 1/2  teaspoon  vanilla extract
• 1  large egg, lightly beaten
• Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.