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Ingredients
Makes 12 servings
- * 1 cup dried cranberries
- * 1/4 cup fresh orange juice
- * 2 cups unbleached all-purpose flour
- * 2 teaspoons baking powder
- * 1/4 teaspoon fine salt
- * 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- * 1 teaspoon grated orange zest
- * 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- * 2 large eggs, at room temperature
- * 1/2 cup milk
Preparation
1. Preheat the oven to 195 degrees C.
2. Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
3. Sift the flour, baking powder, and salt into a medium bowl and set aside.
4. In a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. Fold the flour until just combined. Fold in the cranberries. Do not over mix.
6. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.
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