Monday, January 30, 2006

Cranberry-Walnut Muffins

Muffins are great anytime of day. These will carry you through mid-morning, and to break time. OR - have them mid-morning, and they will carry you to lunch.

1 Stick Butter at Room Temperature
1 Cup Sugar
2 Eggs at room temp
½ tsp Orange extract
½ tsp Almond extract
2 Cups All Purpose flour
1 tsp Sea Salt
1 tsp Baking soda
1 tsp Baking powder
1 Cup Buttermilk
½ cup chopped or crushed walnuts
½ cup chopped dried cranberries

Preheat oven to 375 degrees.

In a large bowl, cream the butter and sugar. Add eggs one at a time being sure they are well blended. Stir in the extracts.

Sift the dry ingredients into a separate bowl.

Add dry ingredients alternately with the buttermilk until just combined. Do NOT over mix. Blend in the berries and nuts. If too dry, add more buttermilk or regular milk to get a pourable batter.

Spoon the batter into buttered muffin tins. Sprinkle cinnamon and sugar over the batter. The yield here will be 12-standard muffins; 24-mini-muffins; or, 6-Texas sized muffins. Fill muffin tins to 2/3 each.

Turn oven to 400-degrees. Bake for approximately 25 minutes. Cool for 15-minutes before removing from muffin tins.

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